The Seasonist Sel Fou

With pink peppercorns, piment and rosemary.

Originally from the West coast of France this unusual salt is best used as a finisher for scallops and white fish, as a rub for chicken, goose and pheasant or mixed with a gratin sauce for celeriac, potatoes and baby turnips. It's a strange but potent and very moreish mix of rosemary, coriander, pink peppercorns and a pinch of the piquant Basque chilli called Piment d'Espelette. Makes a most delicious butter for fish and for accompanying pate - with cornichons, too, of course

160g