Danish Viking Smoked Sea Salt is made in a style devised by the Vikings, thanks to the efforts of one man in Denmark, who took it upon himself to rekindle this millennium-old tradition. Danish Viking Smoked Sea Salt is produced by first evaporating seawater, then using a “fizzing” (evaporating) process, which takes place in a vessel over an open, smoky fire containing juniper, cherry, elm, beech and oak. “The resulting salt,” according to the April 2002 issue of SAVEUR Magazine, “tastes like a bonfire.” Suggested Uses for Danish Viking Smoked Sea Salt: •Tossed Danish Viking Smoked Sea Salt with steamed vegetables, a bit of lemon juice and butter. •Use Danish Viking Smoked Sea Salt in creamed corn or corn chowder. •Sprinkle Danish Viking Smoked Sea Salt on savory tarts and quiches. •Sprinkle Danish Viking Smoked Sea Salt on any of your favorite egg preparations. •Sprinkle Danish Viking Smoked Sea Salt on baked or mashed potatoes. •Use Danish Viking Smoked Sea Salt in a Bloody Mary for a smoky twist on this classic cocktail. •Use Danish Viking Smoked Sea Salt as a dry rub – by itself on meats or as one of a combination of ingredients in a dry rub. For example, grind in a spice grinder equal parts smoked sea salt, sea salt and cumin seed, then dust the countertop with the resulting mixture. Dredge pieces of fresh ahi in the mixture before searing it.
