Flor de Sal finishing salt with Oregano

The classic Algarve mix, typically used in Portugal on fish and salads – Portuguese style fish: Fish wrapped in baking paper with a drizzle of olive oil, fresh lemon juice and a sprinkling of flor de sal with oregano – 15 mins in oven. Pour juices over the cooked fish when serving.

 

Also use for:

 

A topping for home made breads, as a rub for steaks, on roast meats and roast root vegetables, home made chips/wedges or in stir fries and risottos. Sprinkle it over roast tomatoes.

Flor de Sal finishing salt with Oregano & Pink Peppercorns

This is the classic Algarve mix, with an added piquancy from the pink peppercorns, which grow locally. Use as a topping for home made breads, as a rub for steaks, on roast meats and roast root vegetables, home made chips/wedges, or in stir fries and risottos. Sprinkle it over roast tomatoes.

Plain Flor de Sal finishing salt

Sprinkle over simple dishes like eggs, asparagus, avocado, oysters, salads, roast vegetables, baked and new potatoes, or use in salted caramel sauce or in Margarita cocktails.

Flor de Sal finishing salt with Piri-Piri

Piri-piri chilli peppers are grown throughout Portugal and are an important ingredient in many local dishes.   

 

Liven up a fish dish or a salad, or a bland dish which needs a little boost. It works beautifully on home made chips/wedges, roast chicken, roasted root vegetables, and as a steak rub.

For samples or further information please contact Lesley at [email protected]

or call 01483 275851

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