Hot dogs with smoked salmon

Total 3 hr 30 min Prep 30 min

The streets of Vietnam in the comfort of your home - our recipe for Hot dogs with smoked salmon fuses the big flavours of the bánh mi tradition with the Western love of smoked fish. Rich, smoky salmon, tart pickled vegetables, spicy dressing and aromatic coriander leaves come together perfectly in this bánh mi tribute.

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Hot dogs with smoked salmon

Ingredients

Pickled vegetables

120 ml rice vinegar
60 ml water
100 g sugar
2 red onions thinly sliced
½ chinese radishes thinly sliced

Yoghurt dressing

200 g greek yogurt
1 tsp hot chilli sauce
1 tsp soy
1 tsp fish sauce
2 baguettes (approx. 600 g)
16 leaves baby romaine lettuce
1 cucumber
300 g smoked salmon
100 g fresh coriander

Preparation

Pickled vegetables

Stir the vinegar, water and sugar together until the sugar has dissolved. Add the red onions and radishes to the vinegar mixture, cover and refrigerate for at least 3 hours.

Yoghurt dressing

Combine the yoghurt with the chilli sauce, soy sauce and fish sauce. Cover and refrigerate the dressing until serving.

Cut the 2 baguettes into 4 pieces of equal size, then slit them open lengthwise – take care not to slice them all the way. Place the 8 pieces of bread on a parchment-lined baking sheet and heat them in the middle of the oven for approx. 5 min. at 200°C (conventional oven) – or use a toaster. Fill the warm bread with yoghurt dressing, lettuce, cucumber, salmon, pickled vegetables and coriander. Serve immediately.

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