Steak hot dog with Castello Danish Blue and horseradish dressing

4 servings

Some things just make sense – our steak hot dog with blue cheese and horseradish dressing recipe is one of those things. Stuffed to the brim with homemade goodies, cucumber relish, blue cheese dressing and crisp serrano look to join tender strips of beef steak in an exciting mashup of nuance and diverse flavours.

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ingredients

Danish Blue & horseradish dressing with garlic

25 - 40 g Castello® Traditional danish blue
115 g sour cream
10 g horseradish
½ baked garlic
salt
pepper

For the cucumber relish:

1 cucumber
100 ml water
lemon juice
1 cup sugar
2 bay leaves
whole peppercorns

For the hot dog:

250 g beef steaks
4 slices of serrano ham
4 whole meal bread

preparation

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

2. Grate the horseradish

3. Mix together the horseradish, garlic, Castello Danish Blue, sour cream, salt and pepper, and refrigerate

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

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

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

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

8. Bake the Serrano ham in the oven at 180c, for approx. 10 minutes until crisp.

9. 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.

10. Roast the loaves and fill them with a few pieces of steak and some toppings.