Sea salt is produced as the sea washes over rocks and then recedes with the tide, leaving pools of water. The sun evaporates the water and leaves the salt in the form of crystals that can be used in cooking or preserving, as whole crystals or ground. It’s an absolutely pure salt that tastes of the sea and its sparkling white crystalline flakes are delicious used in all kinds of savoury cooking. It has a pronounced and distinctive ‘salty’ taste so use less than you would with ordinary salt.
Devilled kidneys
Savoury pies with Jarlsberg cheese and ham (Norwegian pierogi)
Roast potatoes
Roast root vegetables
Sea salt chocolate snaps
Scandinavian rye bread
Canary Mary
Hot mustard pickle
Homemade beer mustard
Sea salt is often heralded as the premier salt for cooking. It is sold as loose crystalline flakes, chunky crystals, and in granulated form.
Fill your salt mill or crush the flakes between your fingers and scatter over hot chips, jacket potatoes or other foods to give a pretty finish and a delicious salty bite.
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