Use this salt from Andrew Zimmerman, chef of Sepia in Chicago, on game meats, veggies, or wherever you want a fragrant, foresty, and slightly Nordic note. This recipe first appeared in our 2015 SAVEUR 100.
Instructions
Step 1
Dehydrate spruce buds using a dehydrator. Grind dry buds into a powder using a spice grinder; stir in Maldon flake sea salt. Store at room temperature up to 1 month.
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