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
Assembly
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
