Fish fingers hot dog with dill and mustard sauce

Ingredients for 10 hot dogs:

10 fully-baked organic wholemeal spelt rolls, item no. 2203

For the sauce
1 bunch of dill
350 g sour cream
100 g mayonnaise
150 g medium hot mustard
3 tsp honey
Zest of 1½ lemons
Salt, pepper, sugar

For the garnish
10 leaves of lettuce
1 large cucumber
A little dill

Preparation method:

Defrost the hot dog buns for 50-70 minutes at room temperature. Bake or fry the fish fingers until golden brown.

For the sauce:
Finely chop the dill and put some to one side for garnishing.
Mix the sour cream, mayonnaise, dill, mustard, honey and lemon zest. Season to taste with salt, pepper and sugar.

For the garnish:
Wash the lettuce leaves and tear into pieces, slice the cucumber.
Pour the sauce generously into the hot dog bun and spread out. Add the cucumber slices and lettuce leaves. Place 2-3 fish fingers in each bun and garnish with dill leaves.

Tip: Serve the dish with cucumber salad and a slice of lemon for the perfect treat.