Danish Hot Dog

 

Danish Hot Dog

Hot dogs are so popular in Denmark that many Danes consider them a national dish. While some toppings vary, the undisputed classic Danish dog is one dressed with a creamy rémoulade, sweet pickled cucumber and crispy fried onions. Once you’ve tried this divine dog, there is no going back.

Ingredients
Quick Pickles 

2 mini cucumbers, thinly sliced
1 1/2 tsp (7 mL) fine sea salt, divided
1/2 cup (125 mL) white vinegar
1/2 cup (125 mL) hot tap water
1/4 cup (60 mL) granulated sugar

Crispy Onions
1/2 large red onion
Canola oil to cover
Fine sea salt to taste

Remoulade
1/2 cup (125 mL) mayonnaise
1/4 cup (60 mL) sour cream
2 tbsp (30 mL) finely grated carrot
2 tbsp (30 mL) finely chopped quick pickles
1 tbsp (15 mL) minced red onion
1 tbsp (15 mL) finely chopped capers
1 tbsp (15 mL) finely chopped parsley
1 tsp (5 mL) white vinegar
1 tsp (5 mL) yellow mustard
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) curry powder (optional)
Fine sea salt to taste

Assenbly
6 grilled or boiled hot dogs
6 toasted hot dog buns
Ketchup and mustard for serving (optional)

Directions:
For the quick pickles, toss cucumbers with 1/2 tsp (2 mL) salt in a
small bowl. Set aside for 10 minutes.

Meanwhile, to make brine, stir vinegar, water, sugar and remaining 
1 tsp (5 mL) salt in a small bowl until sugar dissolves.

Using your hands, squeeze cucumbers to remove and discard any 
liquid. Transfer to bowl with brine. Cover and refrigerate at least 30 
minutes. For the crispy onions, place a fine sieve over a medium 
bowl and line a large plate with paper towel.

Thinly slice halved onion crosswise, ideally using a mandoline to 
ensure slices are even. Place onions in a medium pot then add just 
enough oil to cover. Heat over medium, stirring often, until 
onions are golden-brown, 18 to 20 minutes. 

Carefully pour onions and oil into sieve then transfer onions to prepared

plate. Season with salt. Reserve oil for another use.

For the rémoulade, stir all ingredients together in a small bowl. Set 
aside.

To assemble, top buns with hot dogs. Dress with ketchup and mustard,

if desired. Top with rémoulade, saving rest for another use (it lasts up 

to 5 days in airtight container in fridge), then pickles and onions. 

Serve immediately.  Serves 6