Recipe: Appetizing Hot smoked sockeye salmon with beetroot and potato gratin

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Hot smoked sockeye salmon with beetroot and potato gratin

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We hope you got benefit from reading it, now let’s go back to hot smoked sockeye salmon with beetroot and potato gratin recipe. You can cook hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you do it.

The ingredients needed to cook Hot smoked sockeye salmon with beetroot and potato gratin:

  1. Take 2 of sockeye salmon fillets.
  2. Take of Marinade.
  3. You need 30 ml of soy sauce.
  4. Take 20 ml of olive oil.
  5. Provide 1 tbsp of dijon mustard.
  6. Provide 1 pinch of salt.
  7. Use of Beetroot and potato gratin.
  8. Prepare 220 g of beetroots (4 medium beetroots).
  9. Provide 220 g of baking potatoes (2 medium potatoes).
  10. Use 350 ml of veg stock.
  11. Provide 1 tbsp of horseradish.
  12. Prepare Pinch of black pepper.
  13. Provide Pinch of salt.
  14. Take of Watercress for garnish (optional).

Steps to make Hot smoked sockeye salmon with beetroot and potato gratin:

  1. Mix all of the ingredients from the marinade section. In a small container cover bith salmon filllets. Leave it aside for an hour..
  2. To make gratin you will need to slice beets and potatoes very thin. Mandaline is very helpfull..
  3. Brush inside of the small roasting tray with the olive oil (ideal for it are small aluminium Bbq trays). Next, start layering sliced beetroots and potatoes.
  4. Mix the veg stock with horseradish, salt and pepper. Cover the veggies with the mixture.
  5. Place it on pre heated Bbq and cook it on the low direct heat for about an hour till beetroots are soft and liquid is reduced down. Set it aside in a warm place or just bring back on the heat before serving..
  6. Add in alder wood chips to the charcoal. Keep the heat low. Place the marinated salmon on a Bbq fish trays and set it on the grill. Close the lid and let it cook for about 20 / 25 min till the salmon fillets reach temp. 65 ° C..
  7. Serve.

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