What started as a curiosity is now starting to get serious. Last Christmas, I ordered two salt sampler sets from Salistry.com... This was a great way to taste some interesting, different salts from around the world and test how they pair with different foods. Well, things haven't been the same since and, lest we spend a lot more money on replacing the little, tiny, now-empty boxes of flavored salt that have become staples with our meals, it is time to "get down to brass tacks" (where the hell did that saying come from, anyway?) and make our own.So to begin: the hands-down favorite with our weekend sunny side/over-easy/soft-boiled egg orgies has been lemon thyme salt. Thanks to chef/food blogger Sophia Lindop, here is a simple recipe for us to try and modify (soon!).
Lemon Infused Maldon Sea Salt
Quick and oh so easy!
Ingredients
Maldon Salt
Lemons
Method
1. Use a microplane grater to make the rind.
2. Allow the lemon or lime rind to dry a little so as to not add moisture to the salt.
3. Infuse Maldon salt with the rind, using proportions that work for you - I love lemon rind, so I used quite a bit. Mix well and store.
Use on salads, on lamb, beef or chicken, in pasta, with risotto and more. Just remember that lemon rind turns bitter when cooked for too long, so add at the last minute. This is also a great gift idea! Hope you enjoy it as much as we are!
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