Beetroot-Stained Salmon Carpaccio

by Josephine Rozman on January 27, 2013

in All Recipes, Appetizers, Fish


For years, carpaccio has remained my preference for appetizers when dining out. Whether its beef or salmon, I am a sucker for the semi-raw flesh that is so tender that it breaks away on your tongue. I wanted to do something a little more daring with my recipe for a non-traditional carpaccio, one that uses an Aussie favorite and humors my carnivorous needs.

Conscious of the aesthetic and the taste, I decided to be so bold as to combine my friend from the sea with beetroot fresh from the farmers market. Beetroot Stained Salmon Carpaccio infused with Brandy is a simple yet naughty recipe that proved to be both delicious and gorgeous once plated.


Beetroot Stained Salmon Carpaccio Infused with Brandy


  • 500g (about 18 ounces or just over 1 pound) sashimi grade skinless salmon fillet, pin-boned (Tip: tail is ideal, as it has less bones)
  • 3 medium beetroots, grated
  • ¼ cup sea salt
  • ⅓ cup sugar
  • 1 bunch dill, finely chopped
  • 3 tablespoons grated horseradish (optional but recommended)
  • 2 tablespoons brandy


  1. Combine the beetroot with salt, sugar, dill and brandy.
  2. Place the salmon in a dish and cover with the beetroot mixture. Cover with cling wrap and weigh down the tight wrapped salmon with jars or any other weighty refrigerator friendly objects. Chill overnight.
  3. The next day, remove salmon from dish, and rinse under cold water. Pat dry with paper towel.
  4. Thinly slice the salmon and arrange on plates, then serve.

Serving suggestion: In its traditional sense, carpaccio is best served with a citrus based dressing and capers. I serve mine with a hint of salt as the curing process gave the meat an earthy caramelized flavor due to the coupling of the beetroot and brandy. I recommend serving with finely sliced radishes and a refreshing lemon-dressed cucumber and mint salad.


Plate ware courtesy of Pantry Magic, Hong Kong

Eat Boutique  discovers the best small batch foods by boutique food makers. We share recipes, maker stories and city guides to eating boutique. We host tasting events and markets for food makers, cookbook authors and food fans.  We craft seasonal, regional gift and tasting boxes and sell individual items that you can order in our shop.

Josephine Rozman

Josephine Rozman is an Australian photographer who currently splits her time between Hong Kong and Sydney working on a variety of commercial and personal projects. Josephine is always on the pursuit of discovering new tastes and beautifully presented meals. Her frequent travel has enabled her to find joy in the simple pleasures of photographing food and capturing the culinary flavours of different regions.

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  • Luke

    Absolutely love this!

  • Meg

    Shit this looks so good….

  • Paresh

    Can’t think of a better way to eat salmon!

  • Andi Fisher

    What a novel idea, I really like the concept. We eat tons of salmon and will have to try this out!

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