Argentinian Salmon Choripan

Recipe and Photography from Chef Eric Gephart

The Argentine choripán is a celebrated street food especially popular at football games and a cornerstone appetizer served throughout a day of “Asado," a grilled social event with a focus on friends, family, and meats over an open fire, along with libations.

Traditionally made with beef or pork sausage, Kvaroy Arctic provides a fantastic seafood alternative to choripán with their variety of flavored salmon hot dogs. A quick butterfly down the center, blister seared, and served hot off the grill in a toasted roll with a smattering of melted cheese and vibrant chimichurri, this sandwich is a game-changer!

• 2 Kvaroy Arctic salmon dogs

• 2 hoagie rolls or hot dog buns

• 2 tablespoons pepper jack cheese, shredded

  Optional

• 2 tablespoons pickled pink onions

For the Chimichurri

• 1/2 bunch parsley, rough chop (½ cup)

• 2 tablespoons oregano, rough chop

• 4 cloves garlic, minced

• 1 bunch chives, minced

• 1 jalapeno, seeded and minced

• 2 tablespoons red wine vinegar

• 1 tablespoon lemon juice, fresh

• 1/2 cup oil

• 1/2 teaspoon salt, kosher

• 1/4 teaspoon black pepper, fresh cracked

DIRECTIONS

For the Chimichurri : Combine all ingredients in a bowl and mix till fully incorporated. Reserve for later use.

Stabilize your grill at 400F.

Using a sharp knife, slice halfway through the salmon dogs to butterfly them. Place the Salmon Dogs on the hot grill and cook for 2 minutes on each side until fully cooked. The last minute of cooking, sprinkle the shredded pepper jack in the sliced butterflied side of the dog and allow the cheese to melt.

Cut the Hoagie roll lengthwise and place (inside down on the grill) to lightly toast.

Spread a tablespoon of chimichurri salsa on the toasted hoagie roll or hot dog bun, add the grilled Salmon dog with the melted cheese side facing up. Top with anther dollop of chimichurri and enjoy!