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.
- 1⁄4 cup spruce buds
- 1 cup Maldon flake sea salt
- 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.