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No, not Puck or Mozart; this is about Wolfgang VonWieser, of the Bellagio in Vegas. I ran a story on his homemade flavored salts in last Wednesday’s Sun, but only had room for one recipe. Now that there’s snackmade, the brand new all recipe category on Snack, his second recipe for smoked salt has found a home.

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Recipe after the jump.

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Smoked Sea Salt

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1 pound coarse sea salt

½ cup hijiki seaweed

2 tablespoons water

1 cup wood chips (birch or apple wood recommended)

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Combine the salt, seaweed and water in a mixing bowl, cover and rest for four hours. 

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Place a cast iron skillet (or baking sheet) in the center of the bottom rack (or lowest setting) of a cold (unlit) outdoor grill.  Put the wood chips in the pan.

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Spread the salt mixture in a thin layer on a fine mesh screen. Place the screen on the top rack of the outdoor grill. 
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(If grill only has one rack, place the screen directly on to the skillet. In this case make sure the screen is larger than the skillet.)

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Apply flame to the wood chips, until they ignite and a large quantity of smoke appears.  Close lid of grill and smoke for 30 to 45 minutes.

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Remove from the screen from the grill and cool to room temperature. Using a spatula, scrape the salt off the screen into a bowl. Crumble the salt.

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Store in an air-tight container for up to three months.