Where to use Viking Salt ?
The strong yet delicate aromas of this Viking Salt are delicious with potatoes, boiled eggs and of course salmon.
Viking Salt is ideal for fish or chicken marinades or even tofu for vegetarians. Its smoked taste will enhance the character of poultry and is perfect with other aromatic herbs (thyme, rosemary…). Delicious for summer barbeques, to season your skewers, peppers or pork and lamb chops.
How to get the best from your Viking Salt
Our recipe ideas for Viking Salt:
· Home-made Viking Salt butter: add 2 to 5 grammes of Viking Salt to your butter. Ideal spread on blinis with smoked salmon;
· Viking Salt marinated fish: marinate your fish in the juice of 2 lemons with a few pinches of Viking Salt and a few sprigs of thyme for 4 to 5 hours, then grill on the barbeque;
· Viking Salt marinated salmon: spread your salmon steaks with a mix of Viking Salt and Savora mustard and leave to marinate in the fridge for 2 days;
· Viking Salt fish crumble: at the end of the cooking process, sprinkle a teaspoon of Viking Salt over your fish;
· Steamed potatoes with Viking Salt: sprinkle 1 teaspoon of Viking Salt in the water used to steam your potatoes then sprinkle a few pinches of Viking Salt over your potatoes just before serving;
· Viking Salt béchamel sauce: use Viking Salt instead of your usual salt in your béchamel sauce for a spicy twist. Use this béchamel on your cauliflower cheese or your croque-monsieur;
· Viking Salt foie gras: sprinkle your foie gras canapés with a pinch of Viking Salt.
Cheese soufflé with Viking Salt
50g freshly grated cheese;
1 teaspoon Viking Salt.
Preheat your oven to 180°C.
Mix the cornflour with 5cl of milk.
Separate the egg yolks from the whites and whip the egg whites until stiff. Put aside.
Bring the rest of the milk to boil in a saucepan with the Viking Salt then add the cornflour mix. Stir constantly until it forms a thick smooth sauce.
Remove the saucepan from the heat and add 3 egg yolks and the grated cheese and mix thoroughly. Then gradually fold in the egg whites.
Place in ramekin dishes and cook in the oven for 30 minutes at 180°C.
Viking Salt for connoisseurs of strong smoked flavours
Viking Salt - a real character
Viking Salt is an astounding salt with its subtle mix of smoked salt and strong flavoured spices. Black pepper, turmeric and grilled onions will enhance your dishes without scorching your tastebuds. This smoked salt will dazzle your palate with its powerful aromas bringing to mind Scandinavian forests and the salty North sea air.
Viking Salt’s fine texture dissolves easily, and its extraordinary flavours will mingle deliciously with all your dishes.
How is this smoked taste obtained?
Scandinavian cuisine is renowned for its smoked flavours which are obtained using an age-old wood-smoking technique for preserving meat and fish. This technique produces exceptionally intense and heady tastes, releasing grilled or even barbequed, woody, salty notes. Smoked foods and condiments, like Viking Salt, are delicious with red meat, and sweet vegetables like carrots and sweet potatoes.
How is Terre Exotique’s Viking Salt made?
A carefully smoked salt
To obtain these smoked fragrances, that instantly bring to mind a smouldering fire outside a log cabin, the salt is first smoked for a long time, using a top secret technique … When the taste and scent are just right, the mix of Viking spices are added. Like an Indian curry, this mix of spices with strong aromas add really surprising flavours to the smoked salt. Black pepper adds character, turmeric gives a warm well-rounded taste and grilled onions add a sweet note… All these flavours delightfully enhance the smoked salt.
Viking smoked salt, a legendary recipe
A recipe inspired by Scandinavian flavours
Legend has it that Viking Salt is one of the culinary heritages of the Viking warriors. Adventurous, war-thirsty Vikings, set sail in search of riches on their drakkars to conquer Europe, Russia, the Mediterranean and North America in the 10th century! Out on the oceans for long periods of time, they were skilled hands at preserving their food by smoking it. This love for smoked foods, typically fish or game has remained with the Scandinavians ever since.
How did Vikings get to taste pepper and curry so early on?
How is it that Vikings used pepper and Indian spices (turmeric, cumin…), although the Spice Route did not come about until later in the Middle Ages? Vikings were pioneers and great explorers, and didn’t wait for others to determine their route to discover other territories. As far back as 3rd century A.D., they set up trading posts in many European and Central Asian towns. They traded arms, ivory, amber and … spices!
|Nutritional Info||VN Energie pour 100 g (energy for 100g) : 424 kJ / 101 kcal
VN Matière grasse (fat) : 0.7 g
Dont acide gras saturés (of which saturated fat) : 0.2 g
VN Glucides (carbohydrate) : 20.8 g
Dont sucres (of which sugars) : 19.5 g
VN Protéines (protein) : 2.4 g
Vn Sel (salt) : 63.53 g
|Ingredients||salt, black pepper, onion, smoke flavor, dextrose, turmeric, flavor.|
|TRACES EVENTUELLES D'ALLERGÈNES||céleri, sésame, moutarde, fruits à coques.|