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Practical Way to Serving Perfect Hot smoked sockeye salmon with beetroot and potato gratin

Hoping to eat Hot smoked sockeye salmon with beetroot and potato gratin a top restaurant's, but for a few reasons are not able to go to restaurants. This recipe is going to guide you with clear ways on cooking a Hot smoked sockeye salmon with beetroot and potato gratin like a famous chef made.

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. 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 unforgettable Hot smoked sockeye salmon with beetroot and potato gratin, here are the components required:

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

After preparing the materials, now you are good to make your 5-star Hot smoked sockeye salmon with beetroot and potato gratin by following the instructions on this section:

  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.

Put the oil, potatoes, beetroot and capers into a small roasting pan or gratin dish, season. From Michael Smith's smoked salmon chowder to Ina Garten's smoked salmon spread, we've got tons of tasty ways to enjoy this delicate, smoky fish. <p>How do you make smoked salmon and cream cheese even better? Serve the classic combo in a soft, warm Hot Smoked Sockeye Salmon. Rich smoked salmon is perfectly balance with earthy beetroot and sharp pickles in this dish that is sure to impress. Keep the blinis warm until ready to serve.

Recipe : Hot smoked sockeye salmon with beetroot and potato gratin

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