Using truffle salt effectively?

My sister bought me a jar of truffle salt for my b-day. The stuff smells unbelievably heavenly, and I decided to use it for the first time last night. I sprinkled a nice amount on top of barely cooked King Salmon, and while the aroma permeated the kitchen, there was zero impact on the palate. How should truffle salt best be used, please?

They work great in mashed potatoes. Peel them and put them through a food mill for a really luxurious dish. I have also made sausage patties seasoned with thyme and truffle salt that worked really well in my cassoulet.

rwj

I tried mine lightly sprinkled on a halibut filet. The primary effect was aromatic, as you said, but the flavor came through.

I would think an excellent use would be truffled eggs though.

[Jenise]

I tried mine lightly sprinkled on a halibut filet. The primary effect was aromatic, as you said, but the flavor came through.

It's excellent on scallops, too, which I like to score lightly and salt about fifteen minutes before I cook them, doing each side in turn--that dessicates the surface and gives the scallop a better exterior crust. Scoring really holds the truffle flavor.

Like others, I use it for scallops and scrambled eggs -- I notice the aroma much more than the taste, but since I love the taste of both scallops and eggs, that's just fine in my world.

One interesting side effect: Janet has to carefully restrict her salt intake, but she gets the aroma from my portions, in the same way I do.

My jar is running low -- does anyone have a recco for a good source/brand? I bought mine in Italy two years ago. Penzeys doesn't seem to stock it.

Regards, Bob

[Jenise]

Bob, I have Cassina Rossa. I just googled it, which you can buy through Amazon.com, for one.

Click for Amazon.com listing

Thank you Jenise.

Sprinkled on boiled quail eggs.