Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, hot smoked sockeye salmon with beetroot and potato gratin. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Impress family and friends with our Scandinavian-inspired gratin with salmon, beetroot, potatoes and dill; a comforting bake that's perfect for entertaining. Peel and cut into large bite-sized pieces. Hot Smoked Salmon Fish Pie with Carrot Mash Mindful Chef UK. Pretty pieces of smoked salmon peek out from tender slices of potatoes in a rich, cheesy casserole.
Hot smoked sockeye salmon with beetroot and potato gratin is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Hot smoked sockeye salmon with beetroot and potato gratin is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can have hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Take 2 sockeye salmon fillets
- Make ready Marinade
- Make ready 30 ml soy sauce
- Make ready 20 ml olive oil
- Get 1 tbsp dijon mustard
- Take 1 pinch salt
- Prepare Beetroot and potato gratin
- Take 220 g beetroots (4 medium beetroots)
- Take 220 g baking potatoes (2 medium potatoes)
- Get 350 ml veg stock
- Get 1 tbsp horseradish
- Get Pinch black pepper
- Take Pinch salt
- Make ready Watercress for garnish (optional)
Hot-smoking is the easiest for the home-smoker to start It can also be cooked in a gratin with cream and spinach. Serious smokers often cold-smoke meat and fish for a while before hot-smoking it, to impart a stronger smoky flavour. Yotam Ottolenghi's salmon: creamy potato gratin with smoked and fresh salmon. Once the sweet potatoes are cooked, remove them from the oven and heat the oven to broil.
Steps to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Mix all of the ingredients from the marinade section. In a small container cover bith salmon filllets. Leave it aside for an hour.
- To make gratin you will need to slice beets and potatoes very thin. Mandaline is very helpfull.
- 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
- Mix the veg stock with horseradish, salt and pepper. Cover the veggies with the mixture
- 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.
- 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.
- Serve
Yotam Ottolenghi's salmon: creamy potato gratin with smoked and fresh salmon. 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. Divide the roasted sweet potatoes among the plates, along with the blueberries.
So that is going to wrap this up with this special food hot smoked sockeye salmon with beetroot and potato gratin recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
