A fun twist on the classic hot dog. Play around with how you serve these delightful fishy treats to keep the kids enticed. This is a recipe that is sure to be an all-round winner.
- To make the winter relish, place the celery, green pepper and beetroot in a blender and blitz until you have a course relish-like consistency
- Transfer to a bowl and add in the horseradish sauce, dark brown sugar, white wine vinegar and salt. Keep in a jar for a day to pickle.
- For the fish dogs, put the milk into a pan and bring to the boil. Add the salmon and cod, take off the heat and leave for five minutes. Remove the fish from the milk and flake into a bowl.
- Add the mashed potato along with the chopped chives and parsley as well as the horseradish sauce. Flavour with salt and pepper. If the mix is too firm, add a bit more milk. For the ideal mashed potato, it’s important to ensure your potatoes are boiled. Insert a knife – if it glides through without breaking up the potato, it’s cooked. If you’re mashing by hand, mash up and down rather than by stirring.
- Using your hands, shape the mix into consistent long sausages - comparable in dimension to Frankfurters. In a separate bowl, lightly whisk the egg and water together. Let your little helpers get involved here by getting them to create the little sausages from the mix.
- Dust the fish dogs with some flour and then dip each one into the egg mixture, coat in the breadcrumbs and reshape.
- Place a large frying pan over a medium heat and add the vegetable oil. Once hot, cook the fish dogs until golden brown on both sides. Drain on kitchen paper.
- Serve in fresh or toasted hot dog buns alongside the winter relish.
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As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.