Description
Vikings created a smoking traditional that is used on our smoked salts today
Smoked for 160 hours being turned every hour with a maximum of 100kg production per month ensures a deeply infused smoked salt
Great with anything Vegan, Vegetarian or grilled meat and fish, the flavour and aroma is perfect smoked but goes really well with soya and vegetables
Strong in smoke flavour but not as intense our deeply smoked version here
Medium Sodium Flavour
Produced in Denmark
Grinder Use - No
Mortar and Pestle Use - Yes
Packed in a Unit that Handles - MUSTARD - SESAME - CELERY
Nutritional Information per 100g
Energy kcals 0
Energy kJ 0
Protein (g) 0
Fat (g) 0
of which Saturates (g) 0
Carbohydrate (g) 0
of which Sugars (g) 0
Fibre (g) 0
Sodium (mg) 38758
Quick Reference
What is it?: Dead Sea salt given a light Danish smoking treatment for gentle savoury depth.
Flavour: Noticeably smoky but softer than an intense smoked salt, with a mineral salt base.
Common uses: Use as a finishing salt or gentle smoke seasoning where the food should remain the main flavour.
Pairs well with: Fish, chicken, vegetables, eggs, salads and light barbecue dishes.
Compare with: Milder than Danish Intense Smoked Salt and easier to use on delicate foods.
Substitute: A lightly smoked sea salt is the best replacement.
Storage: Keep sealed in a cool, dry place away from steam and moisture. For smoked or delicate finishing salts, close the pack promptly to protect their aroma and crystal texture.
Good to know: Choose this when you want smoke as a background note; the intense Danish version is better when smoke should lead.
Customer Reviews
-
Intense smoke
Intense smoke flavour and very, very yummy.
-
Intense smoke
Intense smoke flavour and very, very yummy.
-
Intense smoke
Intense smoke flavour and very, very yummy.
