Serves 4
30 min
Smoked Salmon Hot Dog
Recipe GLPR126c3f19497c9c
A gourmet twist on the classic hot dog, featuring grilled beef franks topped with flaked smoked salmon, cool cucumber, fresh cilantro, tangy shallots, and creamy cheese on a toasted bun. This elegant lunch or dinner combines savory, fresh, and rich flavors in every bite.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
4 all beef hot dogs
4 hot dog buns
4 ounces smoked salmon, flaked
4 ounces cream cheese, cut into small cubes
1/2 cucumber, finely minced
1 shallot, thinly sliced
1/4 cup fresh cilantro, minced
Directions
Prepare all cold toppings: mince the cucumber, slice the shallot, mince the cilantro, cube the cream cheese, and flake the smoked salmon. Set aside in separate small bowls.
Preheat your grill to medium-high heat (about 400°F). Split the hot dog buns and set them aside for toasting.
Place the beef hot dogs on the hot grill. Cook for 4–5 minutes, turning frequently, until they are heated through completely and show light char marks. The hot dogs should be piping hot inside (internal temperature of at least 160°F when checked with a thermometer at the thickest part).
Once the hot dogs are nearly done, place the split buns on the grill, cut-side down, for 1–2 minutes until they are golden brown and lightly toasted. Watch them closely to avoid burning.
Transfer each grilled hot dog to a toasted bun. Top each in order with a small portion of flaked smoked salmon, a few slices of shallot, minced cucumber, a generous pinch of cilantro, and 2–3 cream cheese cubes.
Serve immediately while the hot dogs and buns are still warm, allowing the cream cheese to soften from the heat. Enjoy right away.
