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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, hot smoked sockeye salmon with beetroot and potato gratin. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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

To get started with this particular recipe, we must first prepare a few ingredients. You can have 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:

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

Steps 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

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