Hey everyone, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, hot smoked sockeye salmon with beetroot and potato gratin. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Hot smoked sockeye salmon with beetroot and potato gratin is one of the most favored of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions every day. Hot smoked sockeye salmon with beetroot and potato gratin is something which I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. 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 make Hot smoked sockeye salmon with beetroot and potato gratin:

1. Make ready 2 sockeye salmon fillets
2. Get Marinade
3. Take 30 ml soy sauce
4. Take 20 ml olive oil
5. Get 1 tbsp dijon mustard
6. Get 1 pinch salt
7. Take Beetroot and potato gratin
8. Prepare 220 g beetroots (4 medium beetroots)
9. Get 220 g baking potatoes (2 medium potatoes)
10. Take 350 ml veg stock
11. Take 1 tbsp horseradish
12. Get Pinch black pepper
13. Make ready Pinch salt
14. Make ready 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’s going to wrap it up for this exceptional food hot smoked sockeye salmon with beetroot and potato gratin recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!