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Salt & Aromatics Sel Fou

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

Ingredients: Sea salt (78%), rosemary, coriander, pink peppercorns, noble sweet paprika, garlic, thyme, piment d'espelette

160g

Intended for use as a seasoning

Store cool and dry

Packed in a home-compostable bag. The tin is recyclable but you'll first need to remove the vinyl labels which takes a little patience...



Collections: Salt & Aromatics



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