Marinated blueberry salt
Ingredients
100 g frozen blueberries
200 g coarse sea salt
Preparation
Allow the frozen blueberries to thaw slowly and then strain them through a sieve to remove the solid components of the berries.
Mix the pureed blueberries with the sea salt...
...and spread on a baking tray (lined with baking paper).
Then let everything dry slowly in the oven at 125 °F (50 °C) for 2 - 3 hours until everything is really dry. Open the oven lid regularly so that the moisture can escape, and fluff the blueberry salt with a fork as it dries.
The sea salt takes on the color of the blueberries, but its taste remains rather neutral and doesn't taste too much like blueberries.
The salt goes well with meat dishes such as lamb or reindeer, but it also works excellently in fish soup with plums and emphasizes the light fruity taste of the soup.
[Translated from here.]
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