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Donna R.
November 21, 2014
Just saw this post and found it interesting. As a seller of finishing salts, I enjoy good sea salt and really love smoked salts. I've found smoked salt to be good on so many foods, but particularly enjoy Hickory Smoked salt on fish or beefsteak tomatoes. I see that Sekkyo also like smoked salt on tomatoes. Good article, Remy.
Alanna
April 14, 2014
Always looking for new ways to use smoked salt, and loving all these suggestions - thanks for this thread. I've used smoked salt in a rosemary peach maple leaf cocktail to play up the smokiness of the rye (http://www.bojongourmet.com/2013/09/rosemary-peach-maple-leaf-cocktail.html) and I love putting it on padron peppers in the summer, esp. padron tacos (http://www.bojongourmet.com/2013/08/padron-pepper-and-goat-cheese-tacos.html). I've been meaning to try it on popcorn or caramel corn, too.
e
April 13, 2014
Since we are heading into the "outdoor cooking season" make use of all those grilling and smoking sessions to create your own uniquely flavored smoked salts.
Nico S.
April 12, 2014
I have tried a few different varieties of smoked salt, and I think it's important to recognize the diverse flavor profiles that can be present depending on the "smoke" used. My favorite is hickory smoked salt, which I think has the best balance of sweetness and power. Baking a side of salmon rubbed with nothing but hickory smoked salt will blow your mind. The fish takes on a meaty, super umami like flavor from just 20 minutes or so in the oven. I also like to keep apple wood smoked salt around for sweet applications. As one might guess, it has a lighter, fruity smoke flavor that gives a little something extra to salted caramel or chocolate (or both!); I would recommend topping a rich devil's food cake with caramel frosting tinged with a bit of apple wood smoked salt. Then there's mesquite smoked salt, which I keep around during the summer months when tomatoes are in season. Thick slices of tomatoes sprinkled with the potent smoky flavor of mesquite make me feel like I'm having bacon with my eggs every morning! Just imagine all the calories I'm saving this way...
Motti
April 12, 2014
I just made a baba-ganouj with pomegranate syrup, black nigella, roasted garlic, and meyer lemon, and alder smoked salt.
I rosted the eggplant in the oven, forgoing burning the skin on the range top because I wanted to try a new lazy technique for roasting an eggplant. It exploded out one side when tone, and the skin came right off, super simple.
To replace the smokey campfire flavor of the burnt skin i used a fair amount of alder smoked salt. It worked like charm.
I rosted the eggplant in the oven, forgoing burning the skin on the range top because I wanted to try a new lazy technique for roasting an eggplant. It exploded out one side when tone, and the skin came right off, super simple.
To replace the smokey campfire flavor of the burnt skin i used a fair amount of alder smoked salt. It worked like charm.
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