Citrus salt

Citrus salt

By
From
Becasse
Makes
130 g
Photographer
Steve Brown

A wonderful salt that we use to cure and marinate whole raw fish, such as ocean trout and salmon.

Ingredients

Quantity Ingredient
100g golden salt, (see note)
30g sugar
1 lemon, zested
1 orange, zested
1 lime, zested
4 coriander seed
2 white peppercorns

Method

  1. Place the salt and sugar in a mortar. Zest the lime, orange and lemon over the mortar to capture the aromatic oils with the zest. Add the coriander seeds and peppercorns and pound all the ingredients together to form a coarse aromatic powder. Store in an airtight jar and refrigerate. Use within 2 weeks.

Note

  • The colour of golden salt is the result of residual minerals in the brine from which the salt is harvested. Potassium, iron, calcium and magnesium – substances not found in other salty waters used to make table salt – are present and unadulterated. The golden salt is unwashed, unrefined, and as a result it makes an excellent, highly flavoured garnish. The crystals of golden salt are harder than that of pink salt or fleur de sel due to the minerals present. The water that is used for harvesting salt is quite acidic, adding to the distinct colour of both pink and golden salts.
Tags:
restaurant
Becasse
Justin
North
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