One of the latest in Falksalt's flaky sea salt round-up - Smoke. It's quite nice. Not as nice as actually smoking your food, but certainly more convenient. I like their other flavors - especially chili and lemon. Rosemary is quite nice as well. I haven't tried their newest - with black olives.
7 comments:
I am becoming obsessed with all salt variations out there. Can never goback to plain Mortons salt again.
Jag läste precis ett recept i nya Buffé med hel laxsida som först chili och röksaltgravades för att sedan läggas på grillen. Det låter väldigt gott tycker jag.
And I had some grains on a bit of boiled salmon and all of a sudden it became warmely smoked. Mysterious.
I have never heard of Smoke salt...sounds very interesting. I will now be on the hunt for flavored salt...who knew? Thanks for the tip!
It's very good on tomatoes! But I use it on and in almost everything. You can get another kind of smoked salt from Santa Maria, it tastes a bit different.
An easy make-your-own: if you're lucky enough to find a bulb of smoked garlic at a farmers' market, put it in a kilner (old-fashioned jam) jar, cover with Maldon salt, and seal. I've had mine out on the counter for months, just topping up with salt as it goes down. Hey presto, garlic-smoked salt. Nice present at Christmas as well....
Phillyukgirl - what a smart idea! I've never seen smoked garlic, but when I do, I'll remember this.
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