The Salt - March 2021
Welcome to The Salt – March 2021
With the first month of Autumn now almost under our belts, our minds shift to cool, crisp days with bright sunshine - just how we like it here at Tasman Sea Salt!
We are coming into one of our best times of year for salt production. Our clean energy salt harvesting process uses naturally occurring energy throughout, including thermal energy from the sea which, at this time of year, has retained its summer warmth even as the days get cooler.
Easter is also just around the corner, so we’ve included one of our favourite Easter recipes that is sure to impress your family and friends. We've also added some health facts about potassium for maintaining a delicious balance this Easter.
This month we are featuring our Smoked Salt. Our 100% natural Tasmanian sea salt flakes are cold smoked over a combination of Tasmanian Oak and Blackwood shavings to create a sophisticated salt with a richly aromatic smoky caramel flavour. Sprinkle over meat and vegetables to add a delicious wood-smoked flavour. Perfect for your Easter catchup.
Enjoy!
Chris and Alice
Pepper Berry Salt
Mix
Our most versatile mix yet, combining our sea salt flakes with the best of Tasmania's natural elements.
Wakame Seaweed Salt
Mix
With locally foraged seaweed, this super food blend is packed full of sea minerals and nutrients.
Smoked Salt
Mix
Sea salt flakes, cold smoked over Tasmanian Oak and Blackwood to create a smoky caramel flavour.
Tasman Sea Salt naturally contains lower levels of sodium and higher levels of potassium than many other salts on the market. Potassium is one of the most abundant minerals in the human body and is a powerful element in improving health
The benefits of potassium include relief from stroke, blood pressure, heart and kidney disorders, anxiety and stress, as well as enhanced muscle strength, metabolism, water balance, electrolytic functions, and the nervous system.
CHOCOLATE TART WITH SMOKED SALT
Here is Alice’s favourite recipe using our Smoked Salt. It's a great alternative to the traditional Easter Egg. Certain to impress chocolate (and salt!) lovers of all ages and tastes.
INGREDIENTS
350g shortcrust pastry
1 ½ cups cream
285g best quality dark chocolate, chopped – we love Monsieur Truffe
2 tbsp sugar
50g butter
2 eggs, beaten
Smoked Salt flakes
METHOD
Preheat oven to 180C
Roll out the shortcrust pastry to line a 23cm tart tin. Fill with baking beans and blind bake for 10 minutes. Remove baking beans, brush base with beaten egg, and return to the oven for another 10 minutes.
Heat cream in a saucepan until just simmering. Take of the heat and stir in chocolate, sugar, butter, and ½ tsp smoked salt. Continue to stir until all the chocolate has melted and the mixture is smooth and glossy.
Whisk in remaining beaten eggs until fully incorporated, being careful not to create bubbles in the mixture.
Carefully pour into the cooled pastry shell and bake for 15 minutes until just set.
Allow to cool before sprinkling with more smoked salt flakes and serving with a dollop of crème fraiche.