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We hope you got insight 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:
- You need 2 sockeye salmon fillets
- Prepare Marinade
- Take 30 ml soy sauce
- Provide 20 ml olive oil
- Provide 1 tbsp dijon mustard
- Get 1 pinch salt
- You need Beetroot and potato gratin
- Take 220 g beetroots (4 medium beetroots)
- Prepare 220 g baking potatoes (2 medium potatoes)
- Take 350 ml veg stock
- You need 1 tbsp horseradish
- You need Pinch black pepper
- Get Pinch salt
- Take Watercress for garnish (optional)
Steps 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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