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Practical Way to Producing 5-Star Hot smoked sockeye salmon with beetroot and potato gratin

Hoping to dine Hot smoked sockeye salmon with beetroot and potato gratin a 5-star restaurant's, but for a few causes are not able to go to restaurants. This site is going to guide you with useful procedures on cooking a Hot smoked sockeye salmon with beetroot and potato gratin like a famous chef made.

Hot smoked sockeye salmon with beetroot and potato gratin

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 do that.

To cook an extraordinary Hot smoked sockeye salmon with beetroot and potato gratin, below are the components required:

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

After readying the components, next you are good to prepare your 5-star Hot smoked sockeye salmon with beetroot and potato gratin by following the instructions below:

  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.

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.

Recipe : Hot smoked sockeye salmon with beetroot and potato gratin

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step by step to make Hot smoked sockeye salmon with beetroot and potato gratin

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