Preparation

• This salt is typical of Northern Europe, especially the Scandinavian Peninsula and Denmark (a legacy of the Viking peoples) and North America (a legacy of Native American tribes).

  It is crystallized sea salt exposed to the smoke of burning various types of wood (mainly oak and juniper), which gives it different aromas and flavor nuances. It is available in both small crystal and slightly larger flake forms, and it is brownish in color.

  Being sea salt, it is recommended to limit its use for people with hypertension. It is especially suitable for pork-based dishes, grilled meats, fish, soups, baked potatoes, and omelets.

  It can be prepared at home, but the process is quite complicated.

  Let’s see how it’s prepared: in a bowl, put water and add salt until saturation is reached and it can no longer dissolve. In an old pot, put untreated wood chips and set them on fire, making sure to cover the pot with a lid so the smoke stays inside. Use a syringe to draw the smoke and inject it into the brine, repeating the operation several times. Then dry the brine in the oven for a few minutes at 356°F.

  Alternatively, you can buy it ready-made, available in most supermarkets. In the notes, you’ll find some recipes where I’ve used this particular salt.