Hot smoked sockeye salmon with beetroot and potato gratin is the first thing that comes to most people’s thought when it arrives to a comfort dish. Today, we are going to tell you procedures on cooking a comforting 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. You can have hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you do that.
Firstly, here are the ingridients that you should prepare to serve Hot smoked sockeye salmon with beetroot and potato gratin:
- You need 2 of sockeye salmon fillets.
- Prepare of Marinade.
- Take 30 ml of soy sauce.
- You need 20 ml of olive oil.
- Provide 1 tbsp of dijon mustard.
- Use 1 pinch of salt.
- You need of Beetroot and potato gratin.
- Take 220 g of beetroots (4 medium beetroots).
- You need 220 g of baking potatoes (2 medium potatoes).
- Provide 350 ml of veg stock.
- Prepare 1 tbsp of horseradish.
- Take Pinch of black pepper.
- Prepare Pinch of salt.
- Take of Watercress for garnish (optional).
After readying the ingridients, now we are ready to make our yummy 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..
No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Mix together the salt and sugar and sprinkle liberally over the fish on all sides. Wash the cure from the salmon with cold water and pat dry with kitchen paper. Drain then slice once slightly cooled.
Recipe : Hot smoked sockeye salmon with beetroot and potato gratin
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