We wouldn’t want to miss those delicious smokey flavors in our food. But do they always have to come from bacon or hearty sausages? Not at all. We’ve already proven that with our smoked butter, which you may know from our mashed potatoes or Micha’s legendary potato soup. Here’s another way to bring the fantastic aroma of beechwood smoke into your kitchen without setting it on fire – and it’s completely (and quite unintentionally) vegan, too! And unlike the butter (which only keeps for a measly 18 months) its use-by date is basically long after we’re all dead.
Of course, we only use Luisenhaller Tiefensalz for our smoked salt.
You can, of course, sprinkle the salt on a buttered sandwich. Other than that, use it like you would regular salt: anywhere you crave smoke and that dark depth. Also great as a yogurt or cottage cheese dip for raw vegetables. Having said that, you should really put it in all your veggie soups and stews from now on, as it’s bound to turn a “regular veggie stew” into a “veggie stew for the ages.” Seriously. Or sprinkle it on freshly pan-fried steak to transport yourself back to last summer’s barbecues.