Ingredients
- 3 tablespoons coarsely ground dehydrated sliced lemon
- 1 tablespoon (15 ml) salt
Instructions
- Use a coarse salt rather than a fine one. Fine salt packs tight around the lemon and the mixture sets into a cake within a week, where coarse crystals leave air between them.
- Look the dried lemon over for pith before it is ground. A thick white section tastes bitter, and bitterness in a salt is far more obvious than bitterness in a piece of fruit.
- Pulse in short bursts and look at it between each one. Lemon and salt reach the texture you want quickly and there is no undoing an over-ground batch.
- Aim for something like coarse sand rather than powder. This is meant to sit visibly on a piece of fish; a powder simply dissolves into whatever it lands on.
- Spread it out to cool before jarring. Grinding warms the salt, and warm salt in a closed jar sweats and sets solid.
- It holds its lemon scent about four months sealed, and the salt itself keeps indefinitely. When the smell goes, grind a little more dried lemon through it rather than starting again.
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