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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 only need 14 ingredients and 7 steps. Here is how you achieve it.
The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Get 2 sockeye salmon fillets
- Use Marinade
- Take 30 ml soy sauce
- Take 20 ml olive oil
- You need 1 tbsp dijon mustard
- Use 1 pinch salt
- You need Beetroot and potato gratin
- Get 220 g beetroots (4 medium beetroots)
- Prepare 220 g baking potatoes (2 medium potatoes)
- Get 350 ml veg stock
- Get 1 tbsp horseradish
- Provide Pinch black pepper
- Prepare Pinch salt
- You need 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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