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Street Food

Icelandic Hot Dog

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10 min
Prep
8 min
Cook

Ingredients

  • 8 Icelandic-style lamb hot dogs (or high-quality lamb frankfurters)
  • 8 hot dog buns, lightly steamed
  • 150 g (2/3 cup) remoulade sauce
  • 100 g (1/3 cup) sweet brown mustard
  • 100 g (1/3 cup) ketchup
  • 80 g (1/2 cup) crispy fried onions
  • 80 g (1/2 cup) raw white onion, finely chopped

Method

  1. Grill or pan-fry the hot dogs over medium heat, turning occasionally, for 6-8 minutes until heated through and lightly charred in spots.
  2. Lightly steam the buns to soften them.
  3. Place a hot dog in each bun.
  4. Top with a layer of remoulade sauce, followed by sweet mustard and ketchup.
  5. Sprinkle over the crispy fried onions and raw chopped onion.
  6. Serve immediately while hot.

Introduction: Icelandic hot dogs, made primarily from lamb with a touch of pork and beef, have become the country's most iconic street food, sold from kiosks across Reykjavík since the mid-20th century.

Cultural Background: Icelandic hot dogs, made primarily from lamb with a touch of pork and beef, have become the country's most iconic street food, sold from kiosks across Reykjavík since the mid-20th century. Ordering 'eina með öllu' (one with everything) is a rite of passage for visitors and locals alike.

Tips: Order 'eina með öllu' at any Icelandic hot dog stand to get the full traditional topping combination. Layer the sauces in the traditional order — remoulade first — for the classic flavour balance.

Variations: Skip the raw onion for a milder version, often called 'eina með öllu nema hrátt.' Use a beef or pork hot dog if lamb is unavailable, though the flavour will differ from the classic version.

Storage: Best assembled and eaten fresh; components can be refrigerated separately for up to 2 days.

Reheating: Reheat the cooked hot dog briefly on a griddle before reassembling with fresh toppings.

FAQs:

Q: Why lamb instead of beef or pork?

A: Lamb has always been abundant and prized in Iceland, giving the hot dogs their distinctive flavour.

Q: What is remoulade in this context?

A: A tangy, mildly sweet pickle-and-mayonnaise-based sauce, distinct from French remoulade, and essential to the authentic topping.

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