Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, hot smoked sockeye salmon with beetroot and potato gratin. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
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Hot smoked sockeye salmon with beetroot and potato gratin is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Hot smoked sockeye salmon with beetroot and potato gratin is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this recipe, we have to first prepare a few components. You can cook hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Take 2 sockeye salmon fillets
- Take Marinade
- Take 30 ml soy sauce
- Take 20 ml olive oil
- Prepare 1 tbsp dijon mustard
- Take 1 pinch salt
- Make ready Beetroot and potato gratin
- Make ready 220 g beetroots (4 medium beetroots)
- Prepare 220 g baking potatoes (2 medium potatoes)
- Make ready 350 ml veg stock
- Take 1 tbsp horseradish
- Get Pinch black pepper
- Get Pinch salt
- Take Watercress for garnish (optional)
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Instructions 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
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. Season and add half the dill.
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