Recipe of Delicious Hot smoked sockeye salmon with beetroot and potato gratin

Hot smoked sockeye salmon with beetroot and potato gratin Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Pretty pieces of smoked salmon peek out from tender slices of potatoes in a rich, cheesy casserole. Serve with steamed asparagus and a crisp chardonnay.

Here is the best “Hot smoked sockeye salmon with beetroot and potato gratin” recipe we have found so far. This is gonna smell and look delicious.

Ingredients of Hot smoked sockeye salmon with beetroot and potato gratin

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

Put the oil, potatoes, beetroot and capers into a small roasting pan or gratin dish, season.Once the sweet potatoes are cooked, remove them from the oven and heat the oven to broil.Spray another baking sheet with cooking spray.Top with a piece of salmon.

Hot smoked sockeye salmon with beetroot and potato gratin instructions

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.

Lightly Smoked Sockeye Salmon with artichoke-potato latke, braised greens & herbed crème fraiche.Pair with roasted beetroot and baby potatoes.Pair with roasted beetroot and baby potatoes Cooking fish in a parcel ensures perfectly cooked succulent results every time.

Divide the roasted sweet potatoes among the plates, along with the blueberries.Place the salmon, skin side down, in the middle of the foil.Healthy Recipes: Light Meals, Sides and Entrees.This recipe meets all of the following criteria Packed full of great flavours and textures, this salad is super easy to assemble.Boil the potatoes in a pan of salted water until tender.