STEAK HOT DOG WITH BLUE CHEESE AND HORSERADISH DRESSING

Ingredients for 4 servings

Castello Traditional Danish Blue & horseradish dressing with garlic

10 g. horseradish

25 g. Castello Traditional Danish Blue

115 g sour cream 18%

1/2 baked garlic

salt and pepper

Cucumber relish:

1 cucumber

1 dl water

1 cup lemon juice

1 cup sugar

2 bay leaves

Whole peppercorns

Hot dogs:

250g beef steak

4 slices of serrano ham

4 whole meal bread

STEAK HOT DOG WITH BLUE CHEESE AND HORSERADISH DRESSING

Preparation

Looking for something other than your traditional hot dog? This dog is stepping up the hot dog game with a tender steak filling and a bold topping of a cucumber relish and a Danablu & horseradish dressing.

TRADITIONAL DANISH BLUE & HORSERADISH DRESSING WITH GARLIC

1. Cut the garlic in half and drizzle with a little oil. Bake for 18-20 minutes at 180°C/350°F

2. Grate the horseradish

3. Mix all the ingredients and refrigerate

CUCUMBER RELISH

1. Cut the cucumber in half and remove the seeds. Slice it in long thin slices.

2. Boil the water, lemon juice, sugar, bay leaves and peppercorns gently until the sugar dissolves.

3. Put the cucumbers in a jar and pour over the vinegar mixture.

4. Allow cooling at room temperature before you put on the lid and refrigerate.

HOT DOGS

1. Bake the Serrano ham in the oven, about 10min until crisp.

2. Cut the Steak into strips and fry in a pan with a little butter and fresh thyme. If you want it red, only cook for a couple of minutes. If you cook the steak on the grill, slice it after it comes off the grill.

3. Roast the loaves and fill them with steak and toppings.

4. Serve with a generous portion of French fries and a cold beer, like a good dark storage.

Mikkel Bækgaard

MIKKEL BÆKGAARD

This article was written by Mikkel Bækgaard, freelance food writer and food blogger / www.mikkelsmadblog.dk.

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