- Home
- Brands & Inspiration
- Recipes
- Fish
- Hot dog selection
Hot dog selection
Nutrition facts per serving:
- Energy in kcal about 422
- Fat about 21g
- Carbohydrates about 34g
- Protein about 15g
This is needed
This is needed
for 12 pieces
1. Carrot & lamb's lettuce hot dogs
- 2 dl water, boiling
- 300 g carrots
- 75 g double cream cheese
- 0.25 tsp salt
- 1 tsp olive oil
- 0.25 tsp mild paprika
- 4 frankfurter sausages
- salt and pepper to taste
- water, boiling
- 25 g lambs' lettuce
- 4 bread rolls
2. Bacon & cheese hot dogs
- 8 chipolatas
- 2 tbsp pesto rosso (red pesto)
- 2 tbsp tomato puree
- 8 slices bacon
- 2 tbsp apricot jam
- 4 bread rolls
- 100 g Gruyère
3. Fish finger hot dogs
- 200 g frozen peas, defrozen
- 100 g sour single cream
- 50 g mayonnaise
- salt and pepper to taste
- 4 lye rolls
- 4 fish fingers
- 2 hard-boiled egg
Tools
View these products
- Fork, Frying pan, Knife, Paring knife, Rösti grater, Stick blender, Tablespoon, Teaspoon, Pressure cooker
And that's how it's done
And that's how it's done
1. Carrot & lamb's lettuce hot dogs
Peel and slice the carrot. Bring the water to the boil, season with salt. Add the carrot, cover and simmer for approx. 25 mins. until soft, drain.
Mash the carrot with a fork, mix with the cream cheese, oil and paprika, season. Heat the Frankfurter sausages in simmering water for approx. 5 mins. Roughly chop the lamb's lettuce, cut open the bread rolls, spread with the carrot puree, add the sausage and then the lamb's lettuce.
2. Bacon & cheese hot dogs
Wrap each chipolata in a rasher of bacon.
Gently fry the sausages in a hot frying pan (without oil) for approx. 4 mins. until crispy. Mix together the pesto, tomato puree and jam. Roughly grate the cheese. Cut open the bread rolls,
spread the sauce on top, add the sausage and sprinkle with the cheese.
3. Fish finger hot dogs
Puree the peas with the sour single cream, mix into the mayonnaise, season. Prepare the fish fingers according to the packet instructions.
Peel the eggs, cut into cubes with an egg cutter. Cut open the bread rolls, spread with the pea mayonnaise, top with the fish fingers and diced egg.
