Cocktails at the Castle – At Home!

It’s no FIKA Café, but we think you’ll love this Swedish street food staple. Thanks to Patrice Johnson for this recipe!

For the varmkorv: Grill or fry hotdogs in butter

For the shrimp salad: Combine cooked shrimp with mayonnaise, yogurt, sour cream, mustard, horseradish, lemon juice and zest, and lots of dill. Season to taste with salt and pepper.

For the mashed potatoes: Boil Yukon potatoes until tender; remove skin and push warm potatoes through a ricer. Combine with butter, cream or whole milk, and season with salt and pepper.

For crispy onions: Toss thin slices of onions in buttermilk or yogurt thinned with whole milk; drain onions and coat with flour. Fry in hot oil until crisp; about 3 minutes. Drain on paper towels and season generously with salt.

For the mustard: Combine equal parts honey mustard and whole grain.

For the ketchup: Combine equal parts ketchup and lingonberry preserves. Add hot sauce if desired.

Serve your hotdog with mashed potatoes and topped with shrimp salad, crispy onions, ketchup and mustard alone, on a hot dog bun, or wrapped in Swedish style flatbread!