Hot smoked sockeye salmon with beetroot and potato gratin

Name: How to cook Hot smoked sockeye salmon with beetroot and potato gratin - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 people
Cuisine: Us

Introduce

Chef :

Fittest Chef

Hot smoked sockeye salmon with beetroot and potato gratin

Strong flavours alert!!! This are probably my favourite ingredients to cook with. Marinated sockeye salmon that has been hot smoked using alder wood chips. I served it with beetroot and potato bake with a hint of horseradish. All of the ingredients here complement each other creating this lovely dish. #mycookbook

Ingredient

Food ration :

2 people

Cooking time :

60/90 mins

sockeye salmon fillets

30 ml

soy sauce

20 ml

olive oil

1 tbsp

dijon mustard

Pinch

salt

220 g

beetroots (4 medium beetroots)

220 g

baking potatoes (2 medium potatoes)

350 ml

veg stock

1 tbsp

horseradish

Pinch

black pepper

Cooking instructions

* Step 1

Mix all of the ingredients from the marinade section. In a small container cover bith salmon filllets. Leave it aside for an hour.

* Step 2

To make gratin you will need to slice beets and potatoes very thin. Mandaline is very helpfull.

* Step 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

* Step 4

Mix the veg stock with horseradish, salt and pepper. Cover the veggies with the mixture

* Step 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.

* Step 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.