Nordic Seafood Hot Dog

Day PartDinner
Menu PartAppetizer/Small Plate

Neal Fraser
Fritzi Dog and Redbird
Los Angeles

Lobster rolls and hot dogs, both summer staples, are fused into a seafood item poised to become a seasonal favorite. Chef Fraser blends salmon, halibut and scallops into a sausage shape that he grills and encloses in petite buns. The more upscale ingredients and smaller size make these seafood hot dogs a fancier option.


18 oz. halibut, cut into chunks
1 oz. salted butter
1 each lamb casing 15 feet long, washed
9 oz. scallops, diced
9 oz. salmon, diced
4 oz. cream
3 egg whites
1 tsp. fresh thyme, chopped
2 tbsp. salt

1 oz. canola oil
10 each 4-inch parker or lobster roll buns
6 oz. sauerkraut
2 drops mustard oil (can omit if you cannot find)
3 oz. Dijon mustard
4 oz. prepared mayonnaise
1/2 oz. prepared horseradish


1. For hot dogs: Grind halibut and salmon through a small hole meat grinder. Add to blade mixer with diced scallops, salt, thyme and egg whites; mix thoroughly. Slowly add cream until the mixture is smooth. Refrigerate 1 hour.
2. After 1 hour, transfer mixture into sausage stuffer fitted with the smallest attachment for lamb casings. Place lamb casing on attachment and stuff in seafood mix. Pinch at 5 inches, making at least 10 sausages.
3. To cook, gently poach sausages in 170 F water until set, about 5 minutes. Let cool on sheet pan in refrigerator.
4. To serve, heat electric or gas grill to 400 F. Add canola oil and gently brown sausages until brown and warmed through. On opposite side of grill, gently brown sides of buns with butter. Place hot dog into bun and top with sauerkraut, mustard, mayonnaise and horseradish.

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