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This recipe for Lemon and Parsley Salt is published following a request from Ruth Shoulders who lives in Indianapolis, USA.

Ingredients

1 cup Maldon sea salt
1 pc lemon
2 tbs parsley – chopped finely

Method

• Remove the zest from the lemon using a zester and chop

• With a pestle and mortar grind the salt, lemon zest and chopped parsley together until the salt is as fine as required

• Sieve if required

• Store in fully dry bottles or jars

Chef's tip:

After chopping the parsley ensure it is as dry as possible:

• place into a tea towel
• place under running water and squeeze until the water runs clear
• remove from the tea towel and spread out to allow to dry slightly

A little lemon juice can be added when grinding, but the rub will require sieving afterwards.

Use a salt to sprinkle on French fries or wedges, or as a seasoning for meats
and fish prior to cooking.