Smoked Citrus Salt
Coarse sea salt is flavored with citrus zest and then cold smoked to create a unique finishing salt. The fresh citrus note harmonizes perfectly with the subtle smoky aroma, resulting in a versatile seasoning. Ideal for finishing fish, seafood, salads, and cocktails.
Ingredients(for 1 kg)
Instructions
Citrus Zest Preparation
20 minutesThoroughly wash lemons, oranges, and limes and grate the colored zest with a fine grater. Mix zest evenly with coarse sea salt, thyme, and pepper.
Air Drying
2-3 hoursSpread the salt mixture thinly on a baking sheet and let it air-dry at room temperature for 2-3 hours so the citrus oils are absorbed into the salt.
Cold Smoking
6-8 hoursPlace the salt tray in the cold smoker and smoke at 15-20 °C for 6-8 hours. Turn and loosen the salt every 2 hours to ensure even smoke absorption.
Drying and Packaging
12-24 hoursAfter smoking, spread the smoked salt out again and let it dry completely for 12-24 hours. Then fill into airtight jars or salt shakers.
Pro Tip
Use only the colored outer zest of the citrus fruits and avoid the white pith, as it tastes bitter.
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