I just got some very pungent, very coarse, smoked salt. It smells quite wonderfully of a blazing campfire full of bacon.
I expect I'll try adding it as-is to a braise, or something stewy. Or grind it and sprinkle onto a dish to finish it. But I'm feeling a little blocked as to the specifics (unusual for me).
So. How would *you* use this? I'm open to any and all suggestions!
I would recommend being judicious with the salt as it is really strong! I chewed a couple of the grains just to get an idea of the pure flavor and it was a little like the house had been on fire the day before. But I did use some to finish chili con carne and in soup instead of bacon and it was good and subtle there.
I made the greatest simple appetizer using smoked salt - got the idea from Chocolate and Zucchini. You spread thin baguette slices (untoasted) with avocado puree spiked with a little lemon, sprinkle with a little smoked salt and top with sliced radishes. It's a great combination, simple to make and my guests wolfed it down. It's kind of a riff on the butter, radish and salt/ baguette combination which is a classic.
I've consigned (to the resident smoker at our small restaurant) several varieties of smoked salt recently--Kosher, super-coarse Kosher, and Maldon. We are in the expiramental stage.
I have used our smoked salt in everything except dessert (coming soon. . .). I think it works exceptionally well in vegetable dishes where it adds a flavor that seems somewhat meaty.
I haven't actually TRIED this, but inspired by some exciting voges chocolate I've been eating, I would try sprinkling a very little bit on top of some fudgey brownies. I say on top, because I think it would better if a bit of the salt hit the tongue in small, intense doses- rather than throughout the whole brownie. Oh, and if it's REALLY coarse, it might be good to grins it up a little finer. I'm not sure... you'd have to test a few ways. Anyway, I bet that'd be really good.
Oh, and along those lines it would be cool to make s'mores in the broiler and add some of the salt to get that campfire taste. Just enough to be a little bit salty.
Huh. I guess now I have to go out and buy some of this salt to have some fun of my own!
re: 280 Ninth
I encountered this recently in Tampa when traveling for business. A restaurant I visited frequently served a signature smoked salt with sweet cream butter and freshly baked bread. A smear of butter on the hot bread with a sprinkling of the pungent smoked salt was absolutely divine.