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Hot smoked sockeye salmon with beetroot and potato gratin

We hope you got benefit from reading it, now let's go back to hot smoked sockeye salmon with beetroot and potato gratin recipe. To make hot smoked sockeye salmon with beetroot and potato gratin you only need 14 ingredients and 7 steps. Here is how you cook it.

To cook an extraordinary Hot smoked sockeye salmon with beetroot and potato gratin, below are the materials required:

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

After preparing the ingridients, now you are ready to prepare your 5-star Hot smoked sockeye salmon with beetroot and potato gratin by following the instructions below:

  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.

Drain then slice once slightly cooled. Blanch a handful of green beans in boiling water until just cooked, drain. Cold smoked salmon is one of my favorite ways to eat salmon. However, it is expensive to buy. Learn how to start cold smoking salmon at home.

Recipe : Hot smoked sockeye salmon with beetroot and potato gratin

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step by step to make Hot smoked sockeye salmon with beetroot and potato gratin

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