Hello everybody, it is me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, hot smoked sockeye salmon with beetroot and potato gratin. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Hot smoked sockeye salmon with beetroot and potato gratin is one of the most favored of recent trending foods in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions daily. Hot smoked sockeye salmon with beetroot and potato gratin is something that I have loved my whole life. They’re nice and they look fantastic.
Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining. Spoon half of the potatoes into the dish and spread them out. Put half the beetroot on top of that, then half the fish.
To get started with this particular recipe, we must prepare a few components. You can have hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Prepare 2 sockeye salmon fillets
- Prepare Marinade
- Take 30 ml soy sauce
- Get 20 ml olive oil
- Prepare 1 tbsp dijon mustard
- Take 1 pinch salt
- Get Beetroot and potato gratin
- Take 220 g beetroots (4 medium beetroots)
- Make ready 220 g baking potatoes (2 medium potatoes)
- Get 350 ml veg stock
- Take 1 tbsp horseradish
- Take Pinch black pepper
- Get Pinch salt
- Get Watercress for garnish (optional)
Serve the classic combo in a soft, warm Hot Smoked Sockeye Salmon. Lightly Smoked Sockeye Salmon with artichoke-potato latke, braised greens & herbed crème fraiche. Plus, it has one of the lowest mercury levels of the various fish varieties. Pair with roasted beetroot and baby potatoes.
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
Pair with roasted beetroot and baby potatoes Cooking fish in a parcel ensures perfectly cooked succulent results every time. Put the oil, potatoes, beetroot and capers into a small roasting pan or gratin dish, season. Once the sweet potatoes are cooked, remove them from the oven and heat the oven to broil. Spray another baking sheet with cooking spray. Top with a piece of salmon.
So that’s going to wrap it up for this special food hot smoked sockeye salmon with beetroot and potato gratin recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
