Ristet Hotdog
A recipe for Ristet Hotdog! This Danish hotdog is topped with ketchup, mustard, remoulade, onions, and pickled cucumbers.
Servings 10 Hotdogs
Ingredients
Pickled Cucumber:
- 1 cup (240 milliliters) apple cider vinegar
- 3 1/2 tablespoons (52 milliliters) water
- 2/3 cup (133 grams) granulated sugar
- Pinch salt
- 2 cucumbers
Remoulade:
- 1 cup (230 grams) mayonnaise
- 1/2 carrot peeled and finely chopped
- 2 tablespoons pickled cucumbers
- 1 tablespoon mustard
- 1 tablespoon (15 milliliters) fresh lemon juice
- 1 tablespoon minced onion
- 1 tablespoon capers finely chopped
- 1 tablespoon fresh, chopped parsley
- Pinch curry powder
Hot Dogs:
- 10 hot dogs
- Ketchup
- Yellow mustard
- Remoulade ingredients above
- Fried onions
- Raw, chopped onions
- 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 if desired.