Andy McLeish's fish dogs with winter relish recipe

  • Serves 6
  • 60mins cooking time, plus 24hrs pickling time
  • 353 calories / serving
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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.

See all Cooking with Kids recipes

As part of a healthy balanced diet, we recommend this recipe for a special occasion or treat.

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  • Ingredients

  • For the fish dogs

  • 200ml (7fl oz) milk
  • 125g (4oz) salmon fillets
  • 125g (4oz) cod fillets
  • 250g (8oz) mashed potatoes
  • 5g (1 tsp) horseradish cream
  • 1 tbsp chopped chives
  • 1 tbsp chopped parsley
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 egg
  • 15ml (1 tbsp) water
  • 1 tsp plain flour, for dusting
  • 75g (3oz) breadcrumbs
  • 30ml (2tbsp) vegetable oil
  • 6 hot dog buns
  • For the winter relish

  • 2 celery sticks, washed
  • 1 green pepper, de-seeded and quartered
  • 2 beetroots, cooked
  • 10ml (2 tsp) horseradish sauce
  • 2 tbsp dark brown sugar
  • 100ml (3 1/2fl oz) white wine vinegar
  • 2 tsp salt
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  • Energy 1485kj 353kcal 17%
  • Fat 9.7g 13%
  • Saturates 1.4g 7%
  • Sugars 108g 12%
  • Salt 3g 50%

of the reference intake
Carbohydrate 47.6g Protein 16.6g Fibre 3g

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