Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, hot smoked sockeye salmon with beetroot and potato gratin. One of my favorites food recipes. This time, I am going to make it a little 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 on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Hot smoked sockeye salmon with beetroot and potato gratin is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can cook hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:

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

Instructions 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

So that is going to wrap it up for this special food hot smoked sockeye salmon with beetroot and potato gratin recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!