Best Dill Salt Recipes

FRIED CHICKEN WITH DILL SALT

Steps:

• For the buttermilk brine: Whisk together the buttermilk, pickle juice, hot sauce, dill, granulated garlic, onion powder, 2 teaspoons salt and 2 teaspoons pepper in a large dish or mixing bowl. Add the chicken pieces and refrigerate, covered, for 2 to 4 hours.
• For the dill salt: Mix together the dill, 2 tablespoons salt and 2 teaspoons pepper in a small bowl.
• For the seasoning flour: Mix together the flour, cornmeal, granulated garlic, smoked paprika, mustard powder, onion powder and 2 teaspoons black pepper in a large mixing bowl.
• Remove the chicken from the brine and dredge in the seasoned flour. Place on a wire rack over a baking sheet and set aside for 20 to 30 minutes to let the breading set up.
• Preheat the oven to 350 degrees F. Fill a large, heavy-bottomed pot or Dutch oven with 3 inches of oil; heat to 350 degrees F. Set a wire rack over a baking sheet.
• Working with 3 or 4 pieces at a time (don't overcrowd the pot; the oil temperature will drop too much), fry the chicken until golden brown and crisp, 7 to 8 minutes. (The internal temperature should reach 165 degrees F and the meat shouldn't be pink; finish any undercooked chicken in the oven.) Transfer the fried chicken to the wire rack to drain. Season with dill salt while hot.

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Steps:

• Preheat the oven to 400 degrees F.
• Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
• Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
• Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
• Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
• Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

SALT-CRUSTED LEMON-DILL COD FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Pour the containers of Diamond Crystal® Kosher Salt into a large mixing bowl. Add egg whites. Mix well with your hands or by blending with two spoons until the texture resembles moist sand.
• Layer half of the prepared salt on the bottom of a glass 9x13-inch baking dish; pat down firmly. Salt should be about 1/2-inch thick.
• Place the lemon slices edge to edge on top of the salt. You don't want the fish to actually touch the salt or it will absorb too much; the lemon slices will serve as a barrier and a flavor infuser. Save extra lemon slices for serving and garnish.
• Rub the fish fillets with olive oil on both sides, and season well with Diamond Crystal® Kosher Salt and pepper.
• Arrange the fish fillets on top of the lemon slices, making sure no edges touch the salt base.
• Arrange the dill on top so that it covers the fish completely, reserving a few sprigs to chop for garnish. Again, this will serve as a barrier against the salt crust since there is no skin to protect it from absorbing too much salt during baking, as well as give it a bold, tangy flavor.
• Pour the rest of the salt mixture evenly onto the dill, smoothing carefully. Make sure all corners are covered; pat firmly to ensure a proper seal with no cracks.
• Place in middle rack of oven and bake for 15 minutes.
• Let fish rest for 5 minutes, then crack sides of salt crust with a strong knife before prying open.
• Cut each fillet in half. Serve with remaining lemon slices and fresh, chopped dill.

SALT-PRESERVED DILL

Steps:

• The above quantity is illustrative - use however much fresh dill you have, weigh it after cleaning it, and then weigh out 20% of that in salt. If you are using a kilo of dill, you would use 200 g of salt, for example.
• Wash the dill and allow it to dry thoroughly - I placed the stems on a wire rack overnight.
• Pluck off the fronds and very tender stems, discarding the rest. Weigh it at this point.
• In a clear plastic container with a plastic lid (I used a mayo jar), layer the dill and the salt, tamping down the dill gently as you layer it. Be sure to use all of the salt, as this is what will prevent bacterial growth.
• Do not fill the jar to the top, leave an inch or so between the dill and the lid.
• Store in the refrigerator.
• Refresh the dill before using by rinsing in tepid water.

DILL SALT

Steps:

• 1. Blend ingredients vigorously with mortar and pestle or food processor for 3 minutes.
• 2. Spread on foil or cookie sheet to dry.