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Practical Way to Producing Extraordinary Hot smoked sockeye salmon with beetroot and potato gratin

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Hot smoked sockeye salmon with beetroot and potato gratin

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 do that.

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

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

After preparing the components, now you are ready to prepare your tasty Hot smoked sockeye salmon with beetroot and potato gratin by following the procedures 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.

The only way to tell for sure is to take the internal temperature of the fish you are smoking. The Thermapen Professional is the ideal tool for this job. Melt the butter in a saucepan and gently toss the spinach in it. Season with pepper and a tiny bit of salt (there's so much salt in the salmon). Add in white wine, chicken stock and bay leaves.

Recipe : Hot smoked sockeye salmon with beetroot and potato gratin

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step by step to make Hot smoked sockeye salmon with beetroot and potato gratin

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