June 28, 2013

Salt with elder flowers a la Camilla Plum

Two years ago I made my very first portion of this elder flower using a recipe by Camilla Plum for Politiken, and I have nothing left, so it is very right time to make a new portion of elder flower salt for later use in my little kitchen.

If you try to dry this herb salt in the oven on low heat like 50-70'C, the un-blended elder flower will turn black, so do not try to this, unless you would like have black spot in your salt. It took it almost 4 days to dry the salt.

Elder flower salt a la Camilla Plum:

  • 200 g very rough salt
  • 2 whole garlics
  • 2-3 red chilies
  • 20 stems of elder flower
  • 2 organic lemons - only the zest
  1. Start by removing the zest from the lemon.
  2. Peel the garlic cloves and divide each clove into 8 pieces
  3. Split the chilies and remove the seeds.
  4. Cut of the flower heads from 10 stems of flower flower.
  5. Fill all these ingredients into a food processor and blend everything into rough looking herb salt.
  6. Fill the herb salt into tray/form and add in the rest of the elder flowers and let the salt dry. Cover the salt with a clean tea towel. The drying process can take it´s time, as the salt will drag the moist our of the other ingredients, before it finally dry. If possible you can dry the salt outside in the sunshine.
  7. When the elder flower salt is dried, place it in air tight container.
  8. You can either use the elder flower salt, when it is moist. Otherwise it will last in it´s dry form for years.

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