Hot smoked sockeye salmon with beetroot and potato gratin
Hot smoked sockeye salmon with beetroot and potato gratin

Hello everybody, it’s Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, hot smoked sockeye salmon with beetroot and potato gratin. It is one of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Hot smoked sockeye salmon with beetroot and potato gratin is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it is quick, it tastes delicious. Hot smoked sockeye salmon with beetroot and potato gratin is something that I’ve loved my entire life. They’re fine and they look wonderful.

How to make HASSELBACK Potatoes recipe Peel and cut into large bite-sized pieces. Place the Ocean Wise salmon into the smoker.

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

You can cold-smoke or hot-smoke food. Hot-smoking is the easiest for the home-smoker to start It can also be cooked in a gratin with cream and spinach. Serious smokers often cold-smoke meat and fish for a while before hot-smoking it, to impart a stronger smoky flavour. Lightly Smoked Sockeye Salmon with artichoke-potato latke, braised greens & herbed crème fraiche.

Steps to make Hot smoked sockeye salmon with beetroot and potato gratin:
  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

Yotam Ottolenghi's salmon: creamy potato gratin with smoked and fresh salmon. 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. Divide the roasted sweet potatoes among the plates, along with the blueberries.

So that’s going to wrap it up with this exceptional food hot smoked sockeye salmon with beetroot and potato gratin recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!