Hotdog with grilled pimentos de padrón, roasted nori mayo and pickled ginger
Delicately bitter peppers, rich seaweed mayo, spicy-sweet ginger: you've never eaten a hot dog this exciting.
- Serves: 4 persons
Ingredients
- 4hotdog buns
- 4sausages
- 3nori sheets, toasted, shredded
- 180g mayonnaise
- 2TL lime juice, fresh
- salt
- 150g pimentos de padrón
- 2EL olive oil
- 2EL rice vinegar
- 1EL sesame seeds, roasted (white, black or a mixture)
- sea salt
- freshly ground pepper
Instructions
Step 1
Peel the ginger and cut into thin slices using a vegetable peeler or mandolin. Place in a sealable glass jar. Place the vinegar, sugar, water and salt in a small pan. Bring to a boil and pour the liquid over the ginger, seal and place in the fridge. Leave to infuse in the fridge for at least 2 hours before serving.Step 2
For the mayo, finely chop the nori in a blender or mortar and pestle. Mix the nori, mayonnaise, lime juice and 2 pinches of salt.Step 3
Drizzle the peppers with oil, season with salt and pepper. Grill for about 3 minutes per side, turning occasionally, until tender and blistered all over. Place in a small bowl and sprinkle with vinegar and sesame seeds.Step 4
Grill the sausages until nicely browned.Step 5
Slice the buns and place on the grill for 1 or 2 minutes to lightly toast. Top with mayo, sausages, pickled ginger and the grilled peppers and serve.Don't miss out!Sign up now for our newsletter.