Applewood Smoked Sea Salt comes from pure Pacific sea salt, slowly smoked over a sweet Applewood fire.

• Medium grain sea salt enriches foods both on and off the grill
• Authentic smoke flavor
• All natural

Suggested Uses

• Ideal for finishing, spice blends, salads, meats, seafood, sauces/soups
• Use in vinaigrettes, barbecue sauces and grilling spice rubs
• Sprinkle on hot, buttered popcorn
• Excellent curing or brining salt

Basic Preparation

Ready to use. Add to taste.

Recipe: Smoked Salmon and Leek Chowder

Ingredients

Makes 2 servings

• 1 Tablespoon 1890 Leek Olive Oil
• 1 Tablespoon of butter
• 1/2 Cup Corn Kernels
• 1/4 Organic Leek Flakes
• 2 Celery Stalks, washed and diced
• 2 Garlic Cloves, minced
• 1 Yukon Gold Potato, peeled and diced
• 2 Fluid Ounces Brandy Or Whiskey
• 2 Tablespoons Flour
• 2 Cups Chicken Broth
• 1/2 Cup Heavy Cream
• 1 Teaspoon 1890 Applewood Smoked Sea Salt
• 1 Teaspoon 1890 Ground Black Pepper
• 4 Ounces Smoked Salmon, chopped
• 4 Chives, chopped

Directions

1. Add oil & butter in medium pot over medium heat. Add celery, leek flakes and corn, cover pot and cook for 5 minutes. Remove lid and add potatoes, garlic and brandy. Replace lid, turn heat to low, and cook for 10 minutes. Do not stir contents of pot while cooking or potatoes will break apart.
2. Remove lid and turn heat to medium to cook off any liquid. Add flour, and stir gently to soak up flour. Pour in heavy cream, stirring until very thick.
3. Add chicken broth, Applewood Smoked Sea Salt and ground black pepper. Continue to simmer until very thick, then add smoked salmon. Turn off heat.
4. Divide between two bowls and garnish with chives.