Salish smoked salt gets its flavours from the traditional, Salish Indian practice of smoking sea salt over red alderwood branches. The century-old tradition of making Salish smoked salt still happens in Washington, USA.
The smoked Salish salt is a great way of introducing wood fire flavours to grilled meat and vegetable dishes. Also try mixing the dusky-coloured salt with herbs – sprinkle it over chicken before roasting, add a dash to kedgeree and fish pies, or simply use it to dip quails’ eggs in.
Ingredients: smoked sea salt
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