Smoked salt has been around for years, but I’ve really just discovered it over the past 6 months. It’s as simple as it sounds: sea salt that has been smoked — mine was with pecan shells and oak. When you take the lid off the container, it’s as if you’ve walked right into a campfire — it’s pretty powerful stuff.
I’ve sprinkled it on focaccia, added it to some salsas when I didn’t have any smoked chilis, dropped some into a soup or stew, and had it on some eggs. It’s really good on any seared meat or fish. Some people have used it with chocolates, caramels, and even ice cream (I’m sorry, but I’m not really in the mood for a smoky ice cream). If you use it with a light hand, it adds depth to dishes without becoming noticeably smoky or salty. Try it with one of your tomato-based pastas, or even with a cream sauce. It’s delicious.
I got my smoked salt at Whole Foods for about 7 bucks, but there are now many different varieties with different types of wood used for the smoking: alder, apple, mesquite and even oak from chardonnay barrels. Heck, McCormick used to make a hickory smoked salt, but they discontinued the line a couple of years ago (but you can, of course, still get it on eBay).