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

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Before you jump to Hot smoked sockeye salmon with beetroot and potato gratin recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money In The Kitchen.

Remember when the only individuals who cared about the natural environment were tree huggers as well as hippies? Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living a lot more environmentally friendly we won't be able to fix the problems of the environment. Each and every family should start generating changes that are environmentally friendly and they have to do this soon. The kitchen is a good starting point saving energy by going more green.

Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. In case you can get a new one, they use about 60% less than the old models which might be more than ten years old. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use much less electricity. You can cut down how often the motor has to run by regularly cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Eco-friendly living is not really that hard. Largely, all it will take is a little common sense.

We hope you got benefit 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 achieve that.

The ingredients needed to cook Hot smoked sockeye salmon with beetroot and potato gratin:

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

Steps to make Hot smoked sockeye salmon with beetroot and potato gratin:

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.

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