North Coast Smokehouse Smoked Sea Salt is cold-smoked over Beech wood, and has an amazing smoky aroma and a delicious flavour. It is just sea salt and smoke—no anti-caking agents or anything else.
Sprinkle or grind a wee bit over eggs. It is perfect for a smoky brunch if you have run out of smoke-roasted salmon! Wonderful on potatoes, salads, meats and seafood. It can be used as a rub for roasts, and you should use it instead of normal salt in stews, soups and casseroles—it just makes everything taste better. Our friends at Ursa Minor Artisan Bakery even make a smoky loaf with it, and it features in the Broughgammon Farm Recipe book!
You don’t need to use very much, because we use a very salty sea salt and we smoke it for ages to give it a nice concentration of smokiness.