My son loves hot dogs of all kinds – pork, chicken, veal, organic, local, imported, fresh, as well as not-so-fresh and not-so-organic kinds you find in country fairs and festivals… he can eat hot dogs all day long, every day, starting with breakfast.
So when he began to eat Norwegian fish patties that loosely resembled the shape of the hot dog with enthusiasm, I realized that it was about the shape and the size, and not so much about what it was made of. This was the start of all of our home-made ‘hot dogs’.
Today, he devours these salmon ‘hot dogs’. as well as codfish, mackerel, sardines, shrimp – based ‘hot dogs’, and whether it has fresh dill, peppers, spinach, kale, etc., he will happily eat them and will ask for more.
These ‘hot dogs’ are easy to make and great at snacks, meals or lunchboxes. I make a large batch and freeze them.
The recipe will be featured on DisneyBaby.com as part of their 10 Top Brainfood Fingerfoods, and I wanted to give you a sneak peak at the first recipe.
Salmon ‘Hot Dogs’
1 Salmon filet
1 egg yolk
2 teaspoons soy sauce
1 tablespoon Italian bread crumbs
1 sprig of fresh dill (you can also use dried dill)
1-2 tablespoon canola oil
1. Preheat the oven to 360 degrees. Line a baking sheet with foil.
2. Place the salmon and bake for 10-12 minutes, or until the salmon is flaky and fluffy when touched with a fork.
3. Place the salmon in a bowl, and with fork, mash up until the flakes of the salmon flakes are tiny. Add the egg, soy sauce, bread crumbs and dill and mix further.
4. Take the salmon mixture one tablespoon at a time unto the palm of your hand. Roll it into a ball, then into a little finger sized ‘hot dog’ shapes. Place them unto a plate.
5. Head a pan with oil on medium heat. Cook the ‘hot dogs’ until golden on all sides, about 6-8 minutes, rolling them around for even cooking. Place on a plate covered with papers towel to absorb excess oil. Serve warm or cold.