Flavoured Dipping Salts
Created by online cookery school, The Devilled Egg
Turn a simple boiled quail egg into a sophisticated canapé by adding these three dipping salts for earthy, smokey and Mediterranean flavours.
What you’ll need
150g of good quality sea or rock salt
1 tbsp of finely ground dried mushrooms
½ tsp of smoked paprika
½ tsp of chilli powder (adjust depending on how hot you like it)
½ tsp of dried basil
¼ tsp of tomato powder
Let’s get infusing
Combine 50g of good quality salt sea or rock salt with desired flavourings and leave to infuse in a jar for a least 3-4 days.
Serve dipping salts with hard boiled Foraging Free quail eggs.
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