Recipe: Smoked salt

Smoked salt brings an amazing effect to the right dish.   Just a sprinkle on a steak fresh off the grill gives it a real outdoorsy feel - even if you grill with propane.  A couple grains on top of a beautifully seared scallop or piece of fish and you just brought a whole new flavour to the plate.  You can use it like regular salt, but I usually keep it just for last garnishes so it doesn't get lost among the other flavours.  To this end, I recommend using Maldon salt - it has big, unmistakable pyramid-shaped crystals that leave no question as to where that taste of smoke came from.  Because the crystals are so big, you only need a few well placed ones to make a big addition to your dish.  Vegetable oil is a very optional addition.  I've used it because oil is a great vehicle for flavour and can boost the smokiness of the salt.  The key is to remember to use only a very small amount - the salt shouldn't be clumpy or appear wet, you should barely even notice it's there.  A good strategy is to keep some salt back, so if you think you may have added a bit too much, you can even things out by adding more salt.

You will need:

Maldon salt

cheesecloth

smoker

vegetable oil (very optional)

Method:

 - start the smoker early (on a cool setting) to get some smoke built up inside

 - line a smoker rack with cheesecloth - a few if you are processing a lot of salt

 - if using oil, put the salt in a bowl, add a TINY bit of oil and mix well

 - put a thin layer of salt on the cheesecloth

 - load the rack (or racks) into the smoker

 - smoke at least an hour - I like two

 - taste test - do this away from the smoker to be truly objective

 - smoke more if needed

 - remove the racks from the smoker and let cool

 - store in airtight containers

 - use as needed