A recipe for Ristet Hotdog (Danish Hot Dog with ketchup, mustard, remoulade, onions, and pickled cucumbers) inspired by our visit to Copenhagen!
Servings 10 Hotdogs
- 1 cup apple cider vinegar
- 3 1/2 tablespoons water
- 2/3 cup granulated sugar
- Pinch salt
- 2 cucumbers
- 1 cup mayonnaise
- 1/2 carrot peeled and finely chopped
- 2 tablespoons pickled cucumbers
- 1 tablespoon mustard
- 1 tablespoon fresh lemon juice
- 1 tablespoon minced onion
- 1 tablespoon capers finely chopped
- 1 tablespoon fresh, chopped parsley
- Pinch curry powder
- 10 hot dogs
- Yellow mustard
- Remoulade ingredients above
- Fried onions
- Raw, chopped onions
- Pickled cucumbers ingredients 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.