Caviar Hot Dogs, Pickled Shallots & Dill* Recipe

Peel the shallots and slice them thinly into rings or half-moons (about 1–2 mm thick). Place the slices in a small heatproof bowl or jar.

In a small saucepan combine rice vinegar, water, sugar and 1 tsp salt. Warm over medium heat, stirring just until the sugar and salt dissolve and the liquid is hot but not boiling (about 1–2 minutes).

Pour the hot pickling liquid over the sliced shallots, press them down so they are submerged, and let cool to room temperature (about 15–20 minutes). Cover and refrigerate for at least 30 minutes before serving — they will keep up to 1 week refrigerated.

In a medium bowl combine creme fraiche, Dijon mustard, chopped dill, chopped chives, lemon zest, lemon juice, pepper and 1 tsp salt.

Stir until smooth and well combined. Taste and adjust seasoning with more salt, lemon juice, or dill if desired. Cover and refrigerate until ready to use (can be made up to 1 day ahead).

Heat a skillet or grill pan over medium-high heat. Butter the inside faces of each bun lightly (about 1/2 tbs per bun) and set aside.

Cook the hot dogs: place them in the hot skillet or on the grill and brown evenly, turning occasionally, about 5–7 minutes total, until nicely charred at the edges and cooked through. Alternatively, poach in simmering water for 4–5 minutes then finish in the pan for color.

In the same skillet, place buns butter-side down and toast briefly until golden and crisp (about 1 minute). Remove buns and hot dogs from heat.

Spread about 2 tablespoons of the herb & mustard spread inside each toasted bun, spreading to coat the base and sides.

Place one hot dog in each bun. Top each hot dog with a generous spoonful (about 1 tsp) of pickled shallots, distributing evenly.

Spoon 1 teaspoon of roe (caviar or salmon/trout roe) onto each hot dog, placing it near the center so it won’t slide off. If using true caviar, use gently and keep chilled until the last moment.

Scatter additional chopped chives over each dog and tuck a small dill sprig alongside the roe for aroma and presentation. Serve with a lemon wedge to squeeze lightly over the roe if desired.

Serve immediately while hot dogs are warm and roe is cool — the contrast of temperatures and textures is part of the appeal.