© Stine Christiansen | Foodstyling: Thomas Steinmann

Hotdog with grilled pimentos de padrón, roasted nori mayo and pickled ginger

Grilling and BBQ

Delicately bitter peppers, rich seaweed mayo, spicy-sweet ginger: you've never eaten a hot dog this exciting.

Falstaff Editorial Team

Cooking time: 02:45

Ingredients (4 servings)
4 hotdog buns
4 sausages

For the roasted Nori Mayo

Ingredients (4 servings)
3 nori sheets, toasted, shredded
180 g mayonnaise
2 teaspoon(s) lime juice, fresh

for the peppers

Ingredients (4 servings)
150 g pimentos de padrón
2 tablespoon(s) olive oil
2 tablespoon(s) rice vinegar
1 tablespoon(s) sesame seeds, roasted (white, black or a mixture)
sea salt
freshly ground pepper
  • 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.
  • 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.
  • 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.
  • Grill the sausages until nicely browned.
  • 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.

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Falstaff Editorial Team
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