Ristet Hotdog
User Reviews
5
8 reviews
Excellent
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Prep Time
20 mins
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Cook Time
8 mins
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Additional Time
1 hr
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Total Time
1 hr 28 mins
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Servings
10 Hotdogs
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Course
Main Course
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Cuisine
Danish
Ristet Hotdog
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A recipe for Ristet Hotdog (Danish Hot Dog with ketchup, mustard, remoulade, onions, and pickled cucumbers) inspired by our visit to Copenhagen!
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Ingredients
Pickled Cucumber:
- 1 cup apple cider vinegar
- 3 1/2 tablespoons water
- 2/3 cup granulated sugar
- salt pinch
- 2 cucumber
Remoulade:
- 1 cup mayonnaise
- 1/2 carrot peeled and finely chopped
- 2 tablespoons pickled cucumbers
- 1 tablespoon mustard
- 1 tablespoon lemon juice fresh
- 1 tablespoon onion minced
- 1 tablespoon capers finely chopped
- 1 tablespoon parsley fresh, chopped
- curry powder pinch
Hot Dogs:
- 10 hotdog
- ketchup
- yellow mustard
- remoulade sauce ingredients above
- onion fried
- onion raw; chopped
- pickled cucumbers ingredients above
Instructions
To make the pickled cucumbers:
- In a medium nonreactive bowl, whisk together the vinegar, water, sugar, and salt. Thinly slice the cucumbers and add to the vinegar mixture. Allow to rest for at least 30 minutes.
To make the Remoulade:
- In a medium bowl, stir together the mayonnaise, carrot, pickled cucumbers (I like to add a couple of tablespoons from the recipe above), mustard, lemon juice, onion, capers, parsley, and curry powder. Refrigerate for 1 hour and until ready to serve.
To assemble the hot dogs:
- Place a dry frying pan over medium heat. Add the hot dogs and fry on each side until heated through and golden.
- Place each roasted hot dog in a bun. Top with ketchup, mustard, the prepared remoulade, raw onions, fried onions, and the sliced pickled cucumbers. Serve immediately with chocolate milk.
Genuine Reviews
User Reviews
Overall Rating
5
8 reviews
Excellent
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