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Hot dogs with smoked salmon

Hot dogs with smoked salmon

Prep 30 min Cook 3 hr 4 persons

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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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-style yoghurt
  • 1 tsp hot chilli sauce
  • 1 tsp soy sauce
  • 1 tsp fish sauce
  • 2 baguettes (approx. 600 g)
  • 16 leaves baby romaine
  • 1 cucumber
  • 300 g smoked salmon
  • 100 g fresh coriander leaves


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.

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.