I've got a pack of Maldon Smoked Sea Salt. I was wondering how I can use it?
Do i use it as a finishing salt or as a salt rub before searing meat/fish?
For example, If i were to pan-sear salmon, do I-
1) Use normal sea salt for the rub, sear it, plate it, then sprinkle smoked sea salt on the salmon; or
2) Use the smoked sea salt as a rub then sear it. Serve once cooked (without any finishing salt).
Thanks in advance! :)
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