The taste of an outback camp fire. Sea Salt Flakes smoked on Australian native red gum wood for 72hrs...
In 2016, After three years in consultation with Ross Lusted, Olsson’s Salt is proud to launch their Red Gum Smoked Sea Salt.
Smoked salt has been a favourite Scandinavian seasoning for centuries, dating back to the time of Vikings who infused sea salt with smoke from native wood fires. The Olsson family has continued this proud Nordic tradition by smoking their Australian sea salt flakes, from South Australia’s Eyre Peninsula, over native river red gum (eucalyptus camaldulensis) for 72 hours in the traditional northern European style. The smoking results in a unique salt enhanced with the aromatic and complex characteristics of the Australian red gum wood.
Cured Spencer Gulf Hiramasa Kingfish, straciatella, bottarga and mint oil
By Giovanni Pilu - Pilu at Freshwater
250g castor sugar
250g Olsson sea salt, fine
Zest of a small orange
Zest of a two small lemons
½ bunch thyme
500g Spencer Gulf Hiramasa kingfish fillet, skinned and deboned
1 tbsp lemon juice
1 tsp Dijon mustard
1 tbsp colatura di alici*
120ml extra virgin olive oil
1 bunch mint leaves
250ml grape seed oil
250g Vanella straciatella
100g pistachio, roasted
50g Pilu Bottarga
½ punnet micro herbs
Olsson smoked salt
Mix together the sugar, sea salt, zest of one lemon, orange zest and thyme. Place the fish fillet on a tray lined with grease proof paper. Cover the fish with the curing mixture and turn to coat. Cover and chill for 2-3 hours. Rinse and pat dry.
Bring a pot of water to the boil. In the meantime, put some cold water and ice into a medium bowl, and arrange a double layer of paper towels on the counter. Holding them by the stalks, plunge the leaves into the boiling water for 30 seconds, be sure to plunge the herbs into the ice bath immediately after removing them from the boiling water. Leave in the ice bath for a full 1 minute, remove them from the water and squeeze dry with the paper towels. Pick the leaves from the stems.
Heat oil to 60C then place in a small blender with mint leaves. Blend for approx. five minutes. Strain oil by squeezing through a muslin cloth.
Slice the fish, approx. 3mm thick and arrange on a plate. Whisk together the dressing ingredients – lemon juice, mustard, colatura and extra virgin olive oil. Cover the fish with the dressing and allow to sit for a minute.
Mix the straciatella with zest of one lemon, a drizzle of olive oil and sea salt to taste. Arrange the straciatella in four strips on a round serving platter. Place the slices of kingfish in between the straciatella. Arrange pistachio over the kingfish then grate bottarga generously. Drizzle mint oil over the dish and finish with micro herbs and a pinch of Olsson smoked salt
*Use Asian fish sauce if colatura not available
Print this recipe here
MORE RECIPE IDEAS
Sprinkle Olsson's Smoked Red Gum Sea Salt on soft-boiled eggs and toast soldiers.
Add to soft butter and serve on BBQ corn-on-the-cob or simply with bread.
When grilling or barbecuing fish, sprinkle with olive oil and Olsson's Red Gum Smoked Salt to give it a smokey flavour.
Lightly brush roasting vegetable (potatoes, turnips, parsnips, etc) with olive oil, sprinkle with the salt and roast as normal
Olsson's Smoked Sea Salt is delicious in sweet potato mash
Sprinkle popcorn with Smoked Salt.
Sprinkle on BBQ steaks after they have been cooked to bring out the smoked flavour.
Season homemade mayonnaise.
Sprinkle a little onto a fresh tomato salad or over vegetable before grilling.