HOME > Chowhound > Home Cooking >

Uses for smoked salt, pepper?

NYCkaren May 4, 2008 07:25 AM

Someone sent me a jar each of smoked salt and pepper, which I have never used before. They smell very strong so I don't want to overdo it. Should I just used them as a dry rub for meat/fish?

  1. Click to Upload a photo (10 MB limit)
  1. d
    dwaves RE: NYCkaren May 4, 2008 08:39 AM

    i would use it to add smoke flavor to home-made bbq sauce.


    1 Reply
    1. re: dwaves
      mar52 RE: dwaves May 4, 2008 09:40 AM

      Sprinkle on a roast.

    2. alkapal RE: NYCkaren May 5, 2008 06:24 AM

      use them to flavor a good tuna salad made with olive oil packed tuna, capers, a little minced red onion or shallot, and lemon juice.

      1. m
        Michelle RE: NYCkaren May 5, 2008 12:31 PM

        I have some wonderful smoked salt that I've sprinkled on slices of fresh mozzarella and tomatoes, yum!

        1. e
          ExercisetoEat RE: NYCkaren May 5, 2008 12:44 PM

          I like smoked salt on salmon, as a dry rub. It complements the fish quite well.

          1. l
            ldkelley RE: NYCkaren May 5, 2008 02:21 PM

            I use them in salsa.

            1. c
              Claudette RE: NYCkaren May 5, 2008 02:27 PM

              I used them on roasted vegetables - delish!

              1. s
                Scott D RE: NYCkaren May 5, 2008 02:44 PM

                smoked salt is a great finishing salt for anything off the grill or oven roasted. The spice shop I work in carries 3 different types with varying degrees of smokiness. You can generally gauge the potency by the color. We carry Chardonnay Oak smoked which is lightly colored and a touch fruity and an alder smoked which is a tad darker and great on fish. Then there's the Black Smoked being the strongest, it's easy to overpower a dish. Just a very few grains, 7-10 are a great visual/flavor addition sprinkled on an omelet or frittata.

                1. d
                  dhedges53 RE: NYCkaren May 5, 2008 04:22 PM

                  You have it exactly right. They would work great in a dry rub, along with other spices. I've never used smoked salt and pepper, but I have used smoked paprika. I love it in my pinto beans/green chile/chipotle pepper/smoked hamhock recipe. Gives it a nice spicy, smokey flavor.

                  1. DanaB RE: NYCkaren May 5, 2008 05:21 PM

                    What a timely post! I went to a dinner party two weekends ago, and the hostess wanted to find a way to serve a Danish smoked salt that she had recently purchased. She served it (along side a pink hawaiian sea salt) as an accompaniment to whole (peeled and chilled) hard-cooked quail eggs. It was both novel *and* delicious!

                    Here's the Danish smoked salt that my friend had:


                    Show Hidden Posts