A recipe for Ristet Hotdog (Danish Hot Dog with ketchup, mustard, remoulade, onions, and pickled cucumbers) inspired by our visit to Copenhagen!
Keyword Danish, Denmark, hot dog, meat, pork, Ristet Hotdog, sandwich
Prep Time 20minutes
Cook Time 8minutes
Resting Time: 1hour
Total Time 1hour28minutes
1cupapple cider vinegar
1/2carrotpeeled and finely chopped
1tablespoonfresh lemon juice
1tablespoonfresh, chopped parsley
Pinch curry powder
Raw, chopped onions
Pickled cucumbersingredients above
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.