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.

Ingredients

• 4 hotdog buns
• 4 sausages
• 3 nori sheets, toasted, shredded
• 180 g mayonnaise
• 2 TL lime juice, fresh
• salt
• 150 g pimentos de padrón
• 2 EL olive oil
• 2 EL rice vinegar
• 1 EL sesame seeds, roasted (white, black or a mixture)
• sea salt
• freshly ground pepper

Steps

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.
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.
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.
4. Grill the sausages until nicely browned.
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.