Practical Way to Homemade Tasty Hot smoked sockeye salmon with beetroot and potato gratin

Hoping to eat Hot smoked sockeye salmon with beetroot and potato gratin a luxurious restaurant's, but for some causes are not able to go to restaurants. This page is going to guide you with helpful ways on preparing a Hot smoked sockeye salmon with beetroot and potato gratin like a famous chef made.

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 need 14 ingredients and 7 steps. Here is how you do it.

To make an extraordinary Hot smoked sockeye salmon with beetroot and potato gratin, here are the components needed:

1. Provide 2 of sockeye salmon fillets.
2. Take of Marinade.
3. Use 30 ml of soy sauce.
4. Prepare 20 ml of olive oil.
5. Use 1 tbsp of dijon mustard.
6. You need 1 pinch of salt.
7. Prepare 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. Get 350 ml of veg stock.
11. Take 1 tbsp of horseradish.
12. You need Pinch of black pepper.
13. Use Pinch of salt.
14. Prepare of Watercress for garnish (optional).

After readying the ingridients, next you are good to make your tasty Hot smoked sockeye salmon with beetroot and potato gratin by following the guidances 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.

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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