If I wanted to make a "gravlax" style salmon with smoked sea salt, would it impart any of the smoked flavor on the fish?
I can't see why it wouldn't. Smoke on salt is just particles of smoke on the salt's surface. When the salt dissolves the smoke particles will be transfered to the Salmon. I agree it will most likely be a mild smoke flavor...JJIf I wanted to make a "gravlax" style salmon with smoked sea salt, would it impart any of the smoked flavor on the fish?
TS, morning.... If you had one of Todd's Amazing Smoke Generators, and a cardboard box, you could smoke salt, cheese, nuts...... anything that cold smokes is fair game.....If I had a place for a smoker I'd do that, but I don't. I'm working on getting a friend to let me use their yard, and if that ever works out, I might try my own salt.