Serves 4  We took a cue from Venezuelan and Colombian food truck hot dogs – they’re always heaped with fried potato sticks and criss-crossed with sauces. Piquant wasabi mayo, dill and sour cream sauce, plus crunchy quick pickles are perfect complements to salmon dogs. In a hurry? Substitute canned shoestring potato sticks for the fried potatoes.

First, prepare Quick Pickled Onions: Place onions in a clean glass jar. In a small saucepan, combine apple cider vinegar, water, salt and brown sugar. Bring to a boil and stir until sugar is dissolved. Pour on top of onion. Let cool to room temperature, then store in refrigerator.

Prepare Wasabi Mayo: Whisk mayonnaise and wasabi together until combined.

Prepare Dill Sauce: Whisk sour cream and fresh dill together until combined.

Prepare Kvaroy Salmon Hot Dogs according to package directions. Keep hot while preparing fried potatoes. (If you’re using canned potato sticks, skip next step).  

Prepare potatoes: Slice potatoes into matchsticks and place in a bowl of cold water. When you’re ready to fry them, drain well in a strainer or colander. Heat oil to 400 degrees in a wok or heavy saucepan. Add half of the potatoes and fry until golden and crisp. Remove to a paper-towel-lined baking sheet and salt and repeat with remaining potatoes.  

To assemble hot dogs: Open four buns and set each on a serving plate. Spread a thin layer of wasabi mayo on top and bottom. Top with a cooked hot dog. Use a tong to take pickled onions from liquid and place on top of each hot dog. Top with fried potatoes or potato sticks. Squirt or spoon remaining wasabi mayo and dill sauce across potatoes. Serve immediately.

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