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Before you jump to Hot smoked sockeye salmon with beetroot and potato gratin recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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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. To make hot smoked sockeye salmon with beetroot and potato gratin you need 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:
- Use 2 of sockeye salmon fillets.
- Take of Marinade.
- Take 30 ml of soy sauce.
- You need 20 ml of olive oil.
- Prepare 1 tbsp of dijon mustard.
- You need 1 pinch of salt.
- Prepare of Beetroot and potato gratin.
- Get 220 g of beetroots (4 medium beetroots).
- Get 220 g of baking potatoes (2 medium potatoes).
- Take 350 ml of veg stock.
- You need 1 tbsp of horseradish.
- Take Pinch of black pepper.
- Take Pinch of salt.
- Prepare of 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..
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