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Variety to Serving Appetizing Hot smoked sockeye salmon with beetroot and potato gratin

Hoping to eat Hot smoked sockeye salmon with beetroot and potato gratin a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna guide you with clear instructions on producing 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 cook hot smoked sockeye salmon with beetroot and potato gratin you only need 14 ingredients and 7 steps. Here is how you achieve that.

To make an unforgettable Hot smoked sockeye salmon with beetroot and potato gratin, below are the materials needed:

  1. Get 2 of sockeye salmon fillets.
  2. Use of Marinade.
  3. Provide 30 ml of soy sauce.
  4. Use 20 ml of olive oil.
  5. Take 1 tbsp of dijon mustard.
  6. Use 1 pinch of salt.
  7. Use 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. Use 350 ml of veg stock.
  11. You need 1 tbsp of horseradish.
  12. Get Pinch of black pepper.
  13. Prepare Pinch of salt.
  14. Get of Watercress for garnish (optional).

After preparing the components, now you are good to prepare your appetizing Hot smoked sockeye salmon with beetroot and potato gratin by following the guidances 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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step by step to make Hot smoked sockeye salmon with beetroot and potato gratin

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