How to use Lava Salt: the black finishing salt
Lava Salt is our flaky sea salt blended with activated charcoal. It is striking on the plate, and it tastes softer than you might expect.
What it tastes like
The charcoal does not bring a flavor of its own. It rounds the edges of the salt, so it tastes smooth and mellow, with a crisp, flaky crunch.
How to use it
- Herb butter: soft butter, chopped herbs and Lava Salt
- Grilled fish and white fish, where the black flakes stand out
- Soups, especially pale ones like cauliflower or potato
- Fruit such as melon, mango and citrus
- Red meat and roast vegetables
- Dark chocolate, and the rim of a cocktail
Recipes to try
How it is made
Every Saltverk salt starts with Arctic seawater from the Westfjords of Iceland, evaporated with 100% geothermal energy and lifted out by hand. Flavored salts hold their best flavor for about five years. No anti-caking agents, no additives, and every batch is third-party tested for heavy metals.