Serve alongside chef Dave Beran's decadent crème fraîche dip and salt-and-vinegar potato chips. Slideshow: More Salt Recipes
How to Make It
Step
In a spice grinder, combine 2 teaspoons each of celery seeds and fennel seeds and 1 teaspoon piment d'Espelette; pulse until it forms a fine powder. Transfer to a small bowl and stir in 1 teaspoon kosher salt and a pinch of freshly ground pepper.
