Nordic Salmon and Dill Sausage With White Wine/Brooklyn Pilsner Sautéed Onion and a Horseradish Cream Sauce Served in a Crusty Baguette

• 2 lb fresh salmon, roughly blended
• 8 oz warm-smoked salmon, cut into chunks
• 4 tbsp fresh dill, chopped
• 4 tbsp fresh parsley, chopped
• 4 tbsp fresh coriander, chopped (to sprinkle on top of the hot dog if you like, as some people are born not liking coriander)
• 3 fresh chilies, medium hot
• 3 medium-sized onions, diced
• liquid vegetable stock, to taste (3 “splashes”)
• 1 glass dry white/rosé wine, or 1 glass of Brooklyn Brewery's Pilsner (my local Systembolaget did not have this so I used a rosé sauvignon blanc) (Sauvignon Blanc)
• 2 limes – zest and juice
• smoked paprika powder, to taste
• celery salt, to taste
• sea salt, to taste
• freshly ground pepper, to taste

Horseradish cream sauce

• 1 cup sour cream
• ½ cup grated horseradish (this will be very spicy so use less if you like)
• 1 tsp white wine vinegar
• 0.5 tsp sea salt
• 0.5 tsp freshly ground black pepper

• 2 ½ cups of special flour
• 1 tbsp sugar
• 1.5 tsp dry yeast
• 1 cup warm water
• 1 tsp salt
• 1 egg white
• 1 tbsp water