So you is perhaps getting ready Hot smoked sockeye salmon with beetroot and potato gratin recipes for your loved ones but this ideas may be useful.
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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 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 cook Hot smoked sockeye salmon with beetroot and potato gratin:
- Get 2 sockeye salmon fillets
- Get Marinade
- You need 30 ml soy sauce
- Get 20 ml olive oil
- Use 1 tbsp dijon mustard
- Provide 1 pinch salt
- Take Beetroot and potato gratin
- You need 220 g beetroots (4 medium beetroots)
- You need 220 g baking potatoes (2 medium potatoes)
- Get 350 ml veg stock
- Provide 1 tbsp horseradish
- Get Pinch black pepper
- You need Pinch salt
- You need Watercress for garnish (optional)
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
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