Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to prepare a special dish, hot smoked sockeye salmon with beetroot and potato gratin. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
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Hot smoked sockeye salmon with beetroot and potato gratin is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. Hot smoked sockeye salmon with beetroot and potato gratin is something that I’ve loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Prepare 2 sockeye salmon fillets
- Make ready Marinade
- Prepare 30 ml soy sauce
- Make ready 20 ml olive oil
- Get 1 tbsp dijon mustard
- Take 1 pinch salt
- Prepare Beetroot and potato gratin
- Get 220 g beetroots (4 medium beetroots)
- Get 220 g baking potatoes (2 medium potatoes)
- Take 350 ml veg stock
- Take 1 tbsp horseradish
- Take Pinch black pepper
- Take Pinch salt
- Take Watercress for garnish (optional)
We also have wide variety of recipes to try. Hot smoked sockeye salmon with beetroot and potato gratin Jump to: Recipe Weight Loss Tips Before you jump to Hot smoked sockeye salmon with. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish.
Steps to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Mix all of the ingredients from the marinade section. In a small container cover bith salmon filllets. Leave it aside for an hour.
- To make gratin you will need to slice beets and potatoes very thin. Mandaline is very helpfull.
- 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
- Mix the veg stock with horseradish, salt and pepper. Cover the veggies with the mixture
- 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.
- 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.
- Serve
Season and add half the dill. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish. Season and add half the dill. Swedish laxpudding, the basis for this brunch-friendly bake, is a dish that lives in the same neighborhood as frittata, potato gratin and quiche.
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