Recipe of Homemade Hot smoked sockeye salmon with beetroot and potato gratin

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, hot smoked sockeye salmon with beetroot and potato gratin. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Hot smoked sockeye salmon with beetroot and potato gratin is one of the most well liked of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are fine and they look fantastic. Hot smoked sockeye salmon with beetroot and potato gratin is something which I’ve loved my whole life.

To get started with this recipe, we must 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 that.

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

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

Instructions 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

So that’s going to wrap it up for this exceptional food hot smoked sockeye salmon with beetroot and potato gratin recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!