First I made paprika salt:-
3 teaspoons paprika
1 tablespoon table salt
1 tablespoon ground rock salt
Then mix!
This is the easiest to make as all the ingredients are dry. This will make 3 tablespoons of paprika salt. To make it spicy paprika salt, just add some dried red chillies! This can be used as a rub on meats before cooking and also as a finishing salt on meats, poultry, seafood, eggs and ANY Spanish or Mexican food! Use sparingly.
Next, inspired by wholsefoodsmarket, I made Citrus Salt:-
2 tablespoons ground rock salt
3 tablespoons table salt
Rind of 1 orange
Rind of 1 lemon
Leave the rind on kitchen roll to dry out for a few minutes.
Mix it!
On the website they baked the salt, but it can be used immediately and instead I left it to air dry, spread thinly between two sheets of kitchen paper. The result was a lovely yellow citrus coloured salt baking wouldn't produce. Citrus salt is delicious seasoning on seafood, poultry, (better than a takeaways lemon chicken!) vegetables or even a finishing salt for your margaritas glass rims or tequila, depending on your tipple! This makes about 7 tablespoons of citrus salt.
Lastly I tried making a chive salt:-
50grams fresh chives, chopped finely
3 tablespoons table salt
2 tablespoons rock ground salt
1 tablespoon ground black peppercorns
Leave chives to dry for a few minutes on kitchen roll or bake for ten minutes on 220 degrees (with salt if baking). Then mix together!
Chive salt may take a whole day to air dry, spread VERY thinly between kitchen roll to speed up the process (if you want the flavours to blend naturally). It can also be used immediately as a rub on chicken or pork, sprinkled on roast potatoes or in a stir fry. I used it as a finishing salt on my omelette and a tiny amount on my jacket potato with cottage cheese. Delicious!
The final three:-
Store all of these in airtight jars and since salt is a preservative the flavoured salts should last for ages! I am going to experiment and NOT refrigerate the salts as it would end up damp again.
