The solid and intoxicating aromas, created by Viking ancestors, sublimate the buttercream. Perfect butter in autumn and winter, it will work wonders with white meats, game, or on a fish out of the oven
Sea salt is “smoked”, as is the Norwegian tradition, by combining different spices. It is a subtle dosage of pepper, fried onion, and curry which gives this incredible sensation of "smoking" and this aromatic richness.
Also excellent with mashed potatoes with mushrooms cooked in smoked salt. Lots of other ideas to explore... on a fondue of endive or leeks ...
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