Recipe: Tasty Hot smoked sockeye salmon with beetroot and potato gratin

Hot smoked sockeye salmon with beetroot and potato gratin. Great recipe for Hot smoked sockeye salmon with beetroot and potato gratin. This are probably my favourite ingredients to cook with. Marinated sockeye salmon that has been hot smoked using alder wood chips.

Put half the beetroot on top of that, then half the fish. Making smoked salmon summary: Pick the fish and purchase it. I prefer sockeye salmon, skin on, but Atlantic salmon, Coho or Pink work great! You can cook Hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you cook that.

Ingredients of Hot smoked sockeye salmon with beetroot and potato gratin

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

Keep in mind that Sockeye has less fat content than farmed Atlantic for example, so it may be a little more dry, no matter how precisely you cook it. This are probably my favourite ingredients to cook with. Marinated sockeye salmon that has been hot smoked using alder wood chips. I served it with beetroot and potato bake with a hint of horseradish.

Hot smoked sockeye salmon with beetroot and potato gratin instructions

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.

All of the ingredients here complement. 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).

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