Norwegian hot dogs

Try Adam Liaw's recipe for Norwegian hot dogs. Served with a combination of tangy American mustard and ketchup and a traditional Norwegian potato salad, enjoy these hot dogs wrapped in lompe, a traditional Norwegian potato flatbread.

• serves

  6

• prep

  5 minutes

• cook

  25 minutes

• difficulty

  Easy

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Ingredients

• 6 very long hot dog sausages or frankfurters
• 6 lompe or flour tortillas
• American mustard and tomato sauce (ketchup), to serve
• ½ brown onion, finely chopped
• ½ cup crisp fried onions or shallots

Norwegian potato salad

• 500 g waxy potatoes
• 1 tsp salt, plus extra to season
• ½ brown onion, finely chopped
• ⅓ cup mayonnaise
• ⅓ cup sour cream
• 2 dill pickles, finely diced (reserve some pickling liquid)
• 1 tbsp finely sliced chives

Cooling time: 15 minutes

Instructions

1. To make the Norwegian potato salad, place the potatoes in a large saucepan and cover with cold water. Add the salt and bring to the boil. Reduce the heat to a simmer and cook for about 25 minutes, or until a small, sharp knife inserted into the potatoes goes in and comes out easily. Drain and allow to cool for about 15 minutes until cool enough to handle. Peel the potatoes with a knife and cut into 1 cm cubes.
2. Combine the finely chopped onion, mayonnaise, sour cream and pickles in a large bowl and mix to combine. Add the potatoes and a few spoons of the pickle liquid and mix gently to combine. Taste and adjust seasoning, then sprinkle with the chives. The potato salad can be refrigerated at this point and will keep for about a week.
3. For the hot dogs, bring a medium saucepan of water to a simmer, then add the sausages. Reduce the heat to very low and warm the sausages slowly for about 10 minutes. You don't want to boil the sausages, or they may split.
4. Heat the tortillas or lompe in a dry frying pan for about 20 seconds on each side. Place a sausage on the tortilla and drizzle with mustard and tomato sauce. Add a little raw onion, crispy fried onions and a spoon of the potato salad.

 

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Eat With Your Hands

Watch the full episode here

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Watch the full episode here

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