Gourmet Hot Dog Toppings
A selection of traditionally Scandi hot dog topping recipes
We have developed new and exciting toppings, sauces and garnishes for you to create true gourmet hot dogs.
Boil sugar, salt and vinegar for about 10 min to make a pickle juice. Pour the pickle juice over the bok choy and chili, the juice can be hot or cold. If the juice is cold leave it for 3 hours or longer and around 1 hour if it is hot.
Tip: A cold juice makes for a clearer colour.
Put all the ingredients in a sauce pan and bring to the boil. Add half the mango and let it simmer for 10 min. Add the rest of the mango and chill until cold.
Bring all the ingredients, except mustard powder, to boil in a saucepan and continue boiling until approx. it has been reduced by half. Strain the mix and add the mustard powder. Chill in the fridge for at least 3 hours.
Pan-fry the sweetcorn in oil until golden and crispy. Season with salt before serving.
Mix the tomatoes with the rest of the ingredients in a bowl. Put them on a baking tray and bake for a minimum of 3 hours at 105 degrees. Leave them to cool, then put them in an air-tight container with oil covering the tomatoes.
Pan-fry garlic, onion and rosemary at a high heat.
Add the chopped tomatoes and stir. Add vinegar and honey then let it simmer lightly for 5 min. Season with salt and pepper and serve completely chilled.
Add the ingredients for the pickle juice and the carrots to a pan and bring to the boil . Leave to infuse for at least 15 min.
Put the cauliflower on a baking tray and sprinkle with salt and pepper. Bake for 12 mins at 180 degrees. Once baked remove from oven and leave to cool. Once the cauliflower is cold, put it in a container lined with kitchen towel.
Blend the two onions until they form a homogeneous paste. Then mix in the salt and the grated or blended rye bread. Mix until it has the consistency of porridge. Bake in the oven at 150 degrees for around 20 mins or until crunchy. Break into small pieces to sprinkle over the hot dog.
Tip: You can add other spices like chili and thyme
Whisk the egg yolks with salt until white and viscous. Add mustard and whisk again. Add the oil bit by bit in a very thin stream while conituously whisking. Too much oil at one time will make the mayonnaise curdle. Keep whisking until you have used up all the oil and it has turned into mayonnaise.
Add crushed garlic and potato to the mayonnaise and whisk.
Put all the ingredients for the pickle juice into a saucepan and bring to the boil. Add rhubarb and cook for 3 min. Put it in a container and leave for an hour in the fridge.
Fry the mushrooms in a frying pan until crispy. When crips season with salt and pepper and drain on kitchen towel to absorb any excess oil.
Slice the fennel and put it into ice water for 30 sec. Drain before use.
Peel the onion. Use a mandoline to slice it very thinly and put the slices onto a tray lined with a baking sheet. Sprinkle with salt and bake the onion rings in a hot-air oven at 140 degrees for around 30 mins, until completely crispy. Leave them to cool down and put them in a container lined with kitchen towel to absorb excess oil.
Mix all the ingredients and season with salt and pepper.
Boil the sugar, salt, pepper, bay leaf and vinegar for about 10 min to make the pickle juice.
Put the sliced rhubarb into a bowl and pour over the pickle juice. Leave to pickle and cool for at least 2 hours.
Start by bringing the cream to a simmer for approximately 10 mins. Add 50g of cauliflower left overs and simmer for a further 5 mins. Blend the cauliflower and season with salt and pepper. Finally add the remaining cauliflower florets and leave for 15 min.
Roughly chop the mushrooms and pan fry them at a high heat until they turn a dark golden colour. Add garlic, onion, thyme and rosemary and stir until you can smell fried garlic. Add the chopped tomatoes, honey and vinegar and leave to cook at a medium temperature for around 10 mins while stirring. Blend the mixture and season with salt and pepper. The ketchup can be served hot or cold.
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