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We hope you got benefit from reading it, now let’s go back to hot smoked sockeye salmon with beetroot and potato gratin recipe. You can cook 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 prepare Hot smoked sockeye salmon with beetroot and potato gratin:
- You need 2 sockeye salmon fillets
- Get Marinade
- Provide 30 ml soy sauce
- You need 20 ml olive oil
- Get 1 tbsp dijon mustard
- You need 1 pinch salt
- Get Beetroot and potato gratin
- Provide 220 g beetroots (4 medium beetroots)
- Take 220 g baking potatoes (2 medium potatoes)
- Prepare 350 ml veg stock
- Prepare 1 tbsp horseradish
- Use Pinch black pepper
- Provide Pinch salt
- Prepare Watercress for garnish (optional)
Instructions 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
Mix the milk, cream and the mustard together. It is best, when you use cold smoked salmon in cold dishes and don't cook it further. Hot smoked salmon doesn't need to be consumed hot. It is that the process of smoking is done at higher temperature and this is where the name comes from. Today's recipe is for a hot smoked salmon that I made on my new Green Mountain Pellet Smoker.
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