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Hey everyone, welcome to my recipe site, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Hot smoked sockeye salmon with beetroot and potato gratin recipe here. We also have wide variety of recipes to try.
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Whole grain meals are an excellent choice for a fast balanced snack. A mid-morning snack of whole grain bread together with some protein will maintain you until it’s time for lunch break. When you require a fast snack food on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Whole grains are usually better than refined grains found in white bread.
A large variety of instant health snacks is easily available. Being healthy and balanced doesnt need to be a battle-if you let it, it can be quite easy.
We hope you got insight from reading it, now let’s go back to hot smoked sockeye salmon with beetroot and potato gratin recipe. You can cook hot smoked sockeye salmon with beetroot and potato gratin using 14 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Hot smoked sockeye salmon with beetroot and potato gratin:
- Use 2 of sockeye salmon fillets.
- You need of Marinade.
- Provide 30 ml of soy sauce.
- You need 20 ml of olive oil.
- Take 1 tbsp of dijon mustard.
- Provide 1 pinch of salt.
- Provide of Beetroot and potato gratin.
- Get 220 g of beetroots (4 medium beetroots).
- Use 220 g of baking potatoes (2 medium potatoes).
- Prepare 350 ml of veg stock.
- Provide 1 tbsp of horseradish.
- Use Pinch of black pepper.
- Prepare Pinch of salt.
- You need of Watercress for garnish (optional).
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..
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