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
- Combine the beetroot with salt, sugar, dill and brandy.
- 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.
- The next day, remove salmon from dish, and rinse under cold water. Pat dry with paper towel.
- 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
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