Recipe of the Week

Provided by the Cornish Sea Salt Co

In the name of seaside inspiration, we asked the team at Cornish Sea Salt Co to concoct an entire meal using salt at every course. Watch out Rick Stein!

Aperitif-  Salty Sea Dog with Original Salt

Salty sea dog LR_Square

2 Parts: Aval Dor Cornish Vodka {or any you have!}
1 Part: Pink grapefruit juice
1 Part: Orange juice
Original Cornish Sea Salt
Fresh lime

  1. Rub some zesty lime around the rim of the glass, before placing the rim in pure Cornish Sea Salt.
  2. Fill your glass with ice.
  3. Get a fruity tang by adding vodka, pink grapefruit juice and orange juice to a cocktail shaker.
  4. Shake well and strain the fresh mixture into the glass.
  5. Garnish with a slice of orange, and voila, you’ve got your Salty Sea Dog!

Bread & Butter with Fiery Sea Pepper


200g strong white (bread) flour, plus extra for shaping and dusting
200g spelt flour or wholemeal flour
1 tsp fast-action yeast
1 tsp Cornish Sea Salt Flakes
2 tsp Fiery Sea Pepper
350ml warm water

  1. Put the flour, yeast and salt in a bowl, pour in the warm water and stir together to form the dough. Tip the dough onto a clean work top, knead for 10 minutes until it becomes silky, place back into a bowl, cover with a clean tea towel and leave to rise until it doubles in size. This may take up to an hour.
  2. When risen, tip the dough onto a lightly floured surface, add the Fiery Sea Pepper and mix. If the dough seems a little wet add a small amount of flour.
  3. Create a large dough ball and cut in half using a dough cutter or bread knife. Shape into 2 large balls, sprinkle with flour and lightly slash the top the bread with a knife, place the bread onto a baking sheet, cover with a tea towel and leave to rise again until double in size.
  4. Preheat the oven to 220C/425F/Gas 7 (fan 200C) place a baking tray on the bottom of the oven to heat up.
    Carefully remove the tea towel and place the dough onto the tray and bake for 35–40 minutes.
  5. Take care not to bang the tray as this can cause the dough to sink. Add two ice cubes onto the tray or 5 oz of cold water, this creates steam giving the bread a nice crust. Once baked, remove from the oven, tap the bottom, the bread should have a hollow sound like a small drum, place onto a cooling wire for 1 hour before cutting.

Starter – Smokey Hummus  with Smoked Sea Salt

Recipe_Houmous with Smoked Sea Salt-1_Square

1 can of chick peas
2 dessert spoons of light Tahini
1 tea spoon of smoked paprika
Extra virgin rapeseed oil
The juice of 1 Lemon
2 cloves of Garlic
A few turns of milled black pepper
A generous pinch of Cornish Smoked Sea Salt, plus extra to finish

  1. Simply place all the ingredients in a food processor and blend until almost smooth.
  2. Place in a bowl, drizzle with a little more oil and sprinkle with a small pinch of Smoked Sea Salt.
  3. Serve with warm bread or crudités.

Main – Salmon with Sea Salt & Luxury Pepper

Peppered Salmon with Cornish Sea Salt and Luxury Pepper_Square

4 salmon fillet portions
Sea Salt and Luxury Pepper
A handful of fresh thyme sprigs
Grated rind of 1 lemon
4 medium potatoes, peeled and cut into 1cm dice
A knob of butter

  1. Put the salmon fillets on a non-stick oven tray, rub with a little oil and sprinkle liberally with Sea Salt and Luxury Pepper and the lemon rind. Place 6-8 sprigs of thyme on the top of each fillet.
  2. Place in an oven pre heated to 180 ̊c and cook for 15–20 minutes until just cooked through.
  3. Melt a knob of butter in a heavy bottomed frying pan. When foaming add the diced potato.
  4. Cook on a moderate heat, stirring occasionally until the potato is golden and crispy on the outside and soft on the inside.
  5. Arrange the potatoes and salmon on warm plates to serve.

Dessert – Chocolate Mousse with Sea Salt Flakes

150g dark chocolate (70% cocoa)
A pinch of Cornish Sea Salt
140ml of Rapeseed Oil
100g caster sugar
4 large eggs, separated

2 tablespoons of Amaretto
2 tablespoons of espresso.

  1. Melt the chocolate in a bowl over warm water.
  2. Slowly stir in the rapeseed oil to the melted chocolate.
  3. In a separate large bowl, whisk the egg yolks with half the sugar until pale and creamy.
  4. Gradually add the chocolate and oil mixture into the whisked sugar and egg yolks, stirring gently.
  5. In another bowl, beat the egg whites until soft peaks, adding a pinch of Cornish Sea Salt.
  6. Slowly add the rest of the sugar to the egg whites.
  7. Fold the egg white mix into the chocolate mixture with a metal spoon, in several batches.
  8. Add the optional espresso coffee OR liqueur and gently stir.
  9. Pour the mixture into 6 mugs or ramekins and refrigerate for at least 4 hours.

Petit Fours – Salted Caramel Chocolate Truffles with Original Sea Salt


500g dark chocolate (300g grated)
1x 397g tin condensed milk

1 tsp Cornish Sea Salt
Cocoa powder
(You will need a chocolate shell mould)

  1. Slowly melt two thirds of the grated chocolate in a Bain Marie (or heat proof bowl over a pan of barely simmering water).
  2. Once the chocolate has melted, take the bowl off the heat and add the rest of the grated chocolate, stirring it in gently so that it cools down the mixture.
  3. Return the chocolate to the heat for a few moments before pouring the mixture into your moulds. Tap the trays to remove the air bubbles, and then tip the trays upside down over the bowl, to remove the excess chocolate and leave a chocolate shell. Put the tray in the fridge to cool.
  4. Submerge a 397g can of condensed milk into a saucepan of water and boil for two and a half hours. Remove from the heat and allow the can to cool before opening. Stir in a generous pinch of Cornish Sea Salt.
  5. Fill your piping bag with the salted caramel and carefully fill each chocolate shell. Tap out excess air and scrape clean. Place in the freezer for 10 minutes.
  6. To remove the truffles from the mould, twist and loosen the chocolates and turn the tray over.
  7. To finish, melt 200g chocolate in a Bain Marie as before. Carefully dip each truffle in the melted chocolate, coating them entirely.
  8. Roll the truffles in cocoa powder and decorate with a sprinkling of Cornish Sea Salt.

Discover the wonders of the Cornish Sea Salt Co here:

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