Tímían salt

Thyme salt

A simple, fresh herbal salt - with typical Icelandic ingredients.


Ingredients

100 g coarse sea salt
10 - 12 sprigs of fresh thyme


Preparation

Pluck the leaves from the branches and add them together with the salt...

...finely chop in the blender.

Then let the thyme salt dry thoroughly in the oven at the lowest temperature for about 4 - 6 hours until the moisture from the fresh thyme has evaporated.

Then let the finished salt cool down and fill it into a salt mill, a suitable jar with a screw cap or similar.

The thyme salt is ideal for adding a fresh note to meat dishes, mashed potatoes, etc.
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Bláberjasalt III

Blueberry salt the third - dark purple and aromatic!

Ingredients

200 g coarse sea salt
1 tsp Bláberjachutney


Preparation

Mix the sea salt thoroughly with the Bláberjachutney...

... and then place the mixture on a baking tray lined with baking paper...

...and let it dry thoroughly in the oven at 125 °F (50 °C) for at least 5 to 6 hours. And - already done!

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Anís kerfils lakkris salt

Aniseed chervil licorice salt

Ingredients

200 g coarse sea salt
2 Tbsp dried wild chervil
2 tsp licorice powder
1 tsp anise oil


Preparation

Mix the sea salt with the chervil and the licorice powder.

Then grind the mixture in small portions in a mortar.

Then mix the ground salt with the aniseed oil.

Then spread the salt on a baking tray lined with baking paper and dry in the oven at approx. 125 °F (50 °C) for around 2 - 3 hours.

When it dries, a very intense aniseed smell develops!

The salt goes particularly well with sweet desserts, but also with fish dishes.

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Rabarbara hvannasalt

Rhubarb angelica salt

Ingredients

150 g coarse sea salt
2 tsp rhubarb juice
1 tsp dried rhubarb
2 tsp dried angelica stems


Preparation

Chop the dried rhubarb and the dried angelica into small pieces and grind them further with a mortar.

Marinate the sea salt with the rhubarb juice, then stir in the remaining, finely ground ingredients.

Spread the mixture onto a baking tray lined with baking paper and let it dry thoroughly in the oven at approx. 125 °F (50 °C) for around 5 to 6 hours.

Then let it cool down, crush it further with a mortar and then bottle the finished salt.

The rhubarb angelica salt has a relatively intense taste and smell, especially due to the slightly bittersweet angelica. The salt goes particularly well with spicy fish dishes.

Angelica is widespread in Iceland under the name "hvönn", and in some cases it grows more than man-high. In ancient times in Iceland, angelica was widely cut, dried and used as food and medicine.

Angelica also plays a special role in the “Fóstbrœðra saga”, the “Sworn Brothers Saga” from the 13th century. In one scene from this legend, the two sworn brothers Þorgeirr and Þormóðr go to cut angelica on a remote cliff in the Westfjords near Hornstrandir . The ground beneath Þorgeirr's feet suddenly collapses; he can barely hold on to a few angelica stems and dangles over the abyss. He dangles there, too proud to call for help, and at some point Þormóðr misses him. When he calls for Þorgeirr, he tells him that he has enough angelica when it comes from the earth he is currently pulling. Eventually Þormóðr realizes what has happened and is able to save Þorgeirr just in time.

Angelica at Skógafoss

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Bláberjasalt II

Flavored blueberry salt with dried berries and wild herbs

Ingredients

200 g coarse sea salt
50 g dried blueberries
2 tsp dried wild herbs


Preparation

Mix the blueberries with the dried wild herbs.

Add about 2/3 of the sea salt and pound everything in very small portions in a mortar (if necessary, use a mixer, as dried blueberries are very difficult to chop).

Then spread the mixture on a baking tray lined with baking paper and let it dry in the oven at approx. 125 °F (50 °C) for 3 to 4 hours.

Add the rest of the sea salt...

...and then package the finished blueberry salt.

3 different types of Bláberjasalt

This blueberry salt variant is a little more aromatic than the blueberry salt that is only colored with squeezed blueberry juice, but it is relatively fine and easy to spread.






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Bláberjasalt

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.

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