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Application of "smoked sea salt"?

post #1 of 5
Thread Starter 

I acquired today some alderwood smoked sea salt. The smell of it makes me jump up and down, similar to when I first smelled black cardamon pods. I have my ideas on how to use it as a finishing salt mostly likely. But given that I have never used it or seen it used I wondered if you guys/gals had and if you had any recommendations? Should I just use my small mortar and pestle to grind a little for finishing salt, or are there other applications that I should be paying attention to?

post #2 of 5

I leave it as course as it comes. Plain and simple. And yeah, straight up for a finishing salt. Beef is magical when finished with it. 

 

This guy here, Kona Coffee rubbed, smoked tenderloin,  I stole some for MY lunch, had some creamy horseradish, a sprinkle of the smoked salt, and it was more than enough to make me smile. My GM had a helping too, but I didn't have enough to offer the whole unit, as I had 4 of these boards to sell

 

 

 

 

I have used it in compound butter too(when I wasn't as experienced with it). Softened unsalted butter, minced fresh rosemary, splash of Hendersons Relish, drizzle of cabernet redux, an the smoked salt. Not gonna lie, it tasted great, it was enjoyed by all, but it is really quick to get lost. SO, that's why I use it plain ole, straight up.

~If you are what you eat, I am cheap, fast, and easy.

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~If you are what you eat, I am cheap, fast, and easy.

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post #3 of 5
Thread Starter 

Awesome. Thanks for the feedback. My only concern of using it as it is, is that the salt is very large. I don't want to blow someone away with a giant chunk of salt and that was why I was leaning towards something like a coarse grinder.
 

post #4 of 5

Alder is the preferred wood for grilling and - especially - smoking salmon throughout the Pacific Northwest. You might try using a little of this in a salmon recipe sometime: see what you think

 

Mike

travelling gourmand
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travelling gourmand
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post #5 of 5

I've used smoked salt for making crackers for charcuterie. It pairs ncely.

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