Entree: Iceland – Pylsur (Icelandic hot dog served in a soft bun with sweet brown mustard, remoulade, ketchup and both raw and crispy fried onions)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Total 40 min

Ingredients

- 4 Icelandic hot dogs (pylsur), approx. 3 oz (85 g) each
- 4 soft hot dog buns
- 1/4 cup (60 ml) ketchup
- 2 tbsp (30 g) brown mustard or Icelandic sweet brown mustard (pylsusinnep) if available
- 1/2 cup (120 g) mayonnaise
- 2 tbsp (30 g) sweet pickle relish or finely chopped dill pickles
- 1 tbsp (15 g) capers, finely chopped
- 1 tsp (5 ml) lemon juice
- 1 tsp (4 g) sugar
- 1 small onion, finely chopped (for raw onions)
- 1 medium onion, thinly sliced into rings (for crispy fried onions)
- 1/2 cup (60 g) all-purpose flour, for dredging
- 2 cups (480 ml) vegetable oil, for frying
- Salt and freshly ground black pepper

Instructions

1. Make the remoulade: in a bowl whisk together mayonnaise, pickle relish, chopped capers, lemon juice and sugar; season with salt and pepper to taste and refrigerate until assembly.
2. Prepare crispy fried onions: heat vegetable oil in a heavy skillet or pot over medium-high heat to 350°F (175°C). Toss the thinly sliced onion in the flour to coat, shake off excess, and fry in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and season lightly with salt.
3. Bring a pot of water to a gentle simmer. Add the hot dogs and simmer 3–4 minutes until heated through (Icelandic vendors often steam or briefly simmer rather than boil aggressively).
4. For a slight char, finish the hot dogs on a hot skillet or grill 30–60 seconds per side after simmering, or place them directly on a hot grill for a quick sear.
5. Warm the buns briefly on the grill or in the oven, then open but do not split completely if you prefer the traditional snug fit.
6. Assemble each pylsa: spread a spoonful of remoulade along the bun base, add a squiggle of ketchup and a strip of brown mustard, place the hot dog in the bun, and top with a generous sprinkle of finely chopped raw onion and finished with a handful of crispy fried onions.
7. Serve immediately while hot and crispy.