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.
Spruce Salt
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.
Yield: makes 1 Cup
Ingredients
- 1⁄4 cup spruce buds
- 1 cup Maldon flake sea salt
Instructions
- 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.