Adolf Henrik Lindstrøm was of Finnish descent, born in Hammerfest on 17 May 1866. His parents, Johan Hansen Lindstrøm and Marie Mathilde Johannesdatter, moved to Hammerfest from Kemi in Finland. When he was 15 years old he sailed on his first Arctic voyage as a galley boy. Lindstrøm worked as a cook on Fram’s homeward bound journey from Tromsø to Kristiania after Nansen’s first Fram expedition. Nansen had asked for a first-class cook to accompany them after spending three hard years in the ice.
Adolf Henrik Lindstrøm (1866 - 1939)
The Friends of Lindstrøm project group has been set up to make people more aware of Adolf Henrik Lindstrøm in Hammerfest, Norway and the world, primarily by putting up a statue of him in the centre of Hammerfest. A statue of Lindstrøm will serve to highlight the identity of Hammerfest as an Arctic town. In the past Hammerfest was the “gateway to the Arctic Ocean”, an identity which should be preserved. Furthermore, Lindstrøm deserves a statue because he is a excellent representative of his Norwegian-Finnish background and of Hammerfest. Almost all of our former Polar heroes have had statues erected in their honour, but there are currently no statues of Adolf Henrik Lindstrøm.
On 17 May 1916 it will be 150 years since Lindstrøm was born in Hammerfest. Håkon Anton Fagerås, an artist, has already been engaged to undertake this task and it is hoped that the statue will be in place in 2016. Fagerås has had many major commissions and has made several statues of Norwegian Polar explorers. Consequently he is very familiar with this subject. The Friends of Lindstrøm project group therefore decided to use him for creating a bronze statue of Adolf Henrik Lindstrøm.
Beef à la Lindstrøm
There are several versions of beef à la Lindstrøm. The most well known is probably minced beef sprinkled with beetroot and served with fried potatoes and fried egg. Lindstrom was familiar with this version. His own version was much stronger and made from polar bear meat. His recipe can also be safely used to make beef dishes using other types of game such as musk oxen, reindeer, venison and elk. This dish was served at all the Grand hotels in Northern Europe for a long period around the time of the First World War.
The beef is tenderised by hanging it up on a hook at room temperature for at least 24 hours. It is then marinated in dark ale for two hours before it is dried and rubbed with salt and pepper. After this it should be fried in a hot pan for 2-3 minutes on each side, depending on how thick it is. Use a frying pan with a lid and allow the butter to stop sizzling before frying commences. When the beef is cooked, put it to one side while you fry some onions in butter until it turns golden brown. Once the onion has been cooked pour the onion and the frying fat over the beef and serve with deep fried potatoes.
Erecting a statue of the Polar cook, Adolf Henrik Lindstrøm, is expensive. You can help to fund this venture by purchasing an attractive PIN of him. You will also receive a small folder containing some information about Lindstrøm and his exploits. Price: 200 NOK + shipping (Norway: NOK 13 – Europe: NOK 15)
You can also buy the pin here: G. Hagen, Hammerfest Bibliotek and Isbjørnklubben in Hammerfest.