Friday’s easy and relaxed treat is hot dogs.
Hodar can be finished with ketchup and even rainbow trout roe. Roni Lehti
In principle, you can put almost anything between Hodar. This time the chef Risto Mikkola made shrimp paste or skagen as a friend.
You could call it a surf and turf dish that combines seafood and meat.
Remember not to fall into a common mistake when making nakki. Nakkis are not cooked in boiling water. Then they crack easily.
Another mistake that is often made is keeping the nakkis in hot water for too long, causing them to turn gray. The nakits are not ruined, but the appearance suffers.
According to orthodoxy, heating the nakkis is handled quite simply.
Boil plenty of water in a pot. When the water boils, turn off the power and remove the pot from the stove. Put the nuts in the pot for five minutes.
You get the best result when you pour the water out of the pot at the end and let the nakkis stay in the pot for a while, so that their surface dries. The end result is perfect when the hook clicks.
Hot dog
4 hot dog buns
1. Heat before serving. You get the best result by steaming quickly
Clicking button:
4 long hot dog sticks
1. Heat the naks in hot water and put between a hot dog bun.
Skagen pulp:
0.5 tsp dill, chopped
0.5 pnt chives, chopped
250 g of mayonnaise
250 g of shrimps
juice of half a lime
half a medium red onion, chopped
salt
black pepper
sugar
1. Mix all the ingredients together and season with salt, pepper and sugar.
2. Put the nakki on top of the hot dog bun.
Pickled cucumber
0.5 dl brandy vinegar
1 dl sugar
1.5 dl of water
2 tablespoons of dill seeds
2 cucumbers
1. Put water, vinegar, sugar and dill seeds in a pot. Boil.
2. Cut the cucumber into very thin slices and pour the hot spice broth over the cucumbers.
3. Allow to season at least overnight.