Detta bidrag kommer från Andrew Jacoel-Robertson från Stockholm.
Så här beskriver Andrew sin Hot Dog på Engelska:
When I think “Nordic” I think simple, clean, I think of mountains and green forests, fjords and fresh cold rivers, and I think, “Salmon”.
I wanted to make a sausage that would stand alone. I think it is important that the sausage itself tastes great, without the need for anything else, and that the sauce merely enhances the flavor, rather than giving the sausage flavor.
- 900g Fresh salmon roughly blended
- 230g Warm smoked salmon cut into chunks
- 4 tbsp fresh dill chopped
- 4 tbsp fresh parsley chopped
- 4 tbsp fresh coriander chopped up (to sprinkle on top of the hotdog 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 (Sauvignon Blanc) or 1 Glass of Brooklyn Brewery’s Pilsner (my local Systembolaget did not have this so I used a rosé 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
Start with a very hot pan and add your onions, sautéing them in white wine and vegetable stock. Taste the onions as you are going, maybe you want more or less of the white wine and vegetable stock. Set aside to cool before you blend with the rest of the ingredients. Keep about a half a cup separate so that you can sprinkle this on your hotdog when finished.
Blend all of the ingredients together
While preparing my pork casings on the sausage machine I like to put my sausage mix into a bowl and into the freezer in order to make sure that the raw salmon is kept cold. Stuff sausages and keep refrigerated.
Horse radish cream sauce
- 1 Cup sour cream
- ½ cup grated horse radish (this will be very spicy so use less if you like)
- 1 tsp white wine vinegar
- ½ tsp sea salt
- ½ tsp freshly ground black pepper
Mix ingredients together until you get a smooth creamy like consistency. Store overnight in the fridge to let the ingredients and flavors bond.
I chose this for my Hot Dog bread because the outer crustiness of the bread contrasts beautifully with the smoothness of the salmon sausage.
- 2.5 cups of special flour
- 1tbsp sugar
- 1½ tsp dry yeast
- 1 cup warm water
- 1 tsp salt
- 1 egg white
- 1 tbsp water
- Combine flour, sugar, yeast and salt in a bowl. Add water and knead until you get a smooth dough. A bread mixer is good for this.
- Cover with a wet towel and leave to stand in a warm place until your dough has doubled in size – 45 to 90 minutes.
- On a lightly floured surface, roll the dough out into a 40x30cm rectangle. Cut dough in half to create two 20x30cm rectangles. Starting with the longest side, roll up the dough tightly and push out any air bubbles that may form.
- Place the dough on a baking tray lined with baking paper
- Score the bread (slash it diagonally 3 to four times with a knife). Cover with a towel and allow to proof (rise) to double the size.
- Preheat the oven to 190c.
- Mix the water into the egg white and brush over the dough.
- Bake for 20-25minutes or until a lovely brown.
- Let rest for about 15 minutes before serving.
- Cut into hot dog sized pieces.
If you want crusty bread (I do!) then when you heat the oven place a cast iron pan on the bottom . Boil some water and after you have put the dough in the oven pour the boiled water into the pan and close the oven door quickly. This will make steam. After 10minutes, remove the pan from the oven!
Cook your sausage either on the grill, in the pan or in the oven. Serve with horseradish cream sauce and some of the onion and sprinkle with coriander. Enjoy!
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