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Posh potatoes on a hot dog with truffle mayonnaise
Simple, yet a bit luxurious.
Main course
4 people
20 minutes
Ingredients:
- 400 g Cêlavíta potato cubes
- 1 egg yolk
- 1 tbsp white wine vinegar
- 1 tsp mustard
- 200 ml sunflower oil
- Truffle tapenade, to taste
- Salt and pepper, to taste
- 2 tbsp sunflower oil
- 4 Frankfurter sausages
- 4 hot dog buns, cut open
for garnish: - pea cress or garden cress
- Fresh truffle shavings
- A few slices of cornichons/ginger
Preparation
Step 1:
Make the mayonnaise first: Make sure all ingredients are at room temperature. Put the egg yolk, white wine vinegar and mustard in a hand blender bowl. While mixing with a hand blender, dropwise mix in the sunflower oil and then truffle tapenade. Season the mayonnaise with salt and pepper.
Step 2:
Fry the potato cubes in sunflower oil over medium heat for about 10-12 minutes until golden brown and season with salt and pepper.
Step 3:
Meanwhile, gently warm up the Frankfurters.
Step 4:
Serve the Frankfurters in the hotdog buns. Pipe the truffle mayonnaise on top. Spoon some potato cubes on top of the hotdog and garnish the hotdogs with a cress, truffle slices and cornichon slices.
Serve some more diced potatoes as a side dish.
