I love to sprinkle this over fish or salads and vegetables. These amounts are just approximate. You may make as much or as little as you like. You can also tuck in a rinsed and dried vanilla bean that you have used elsewhere.
In a mortar, pound the salt in batches with a pestle. Some salt will be fine and some will be coarse, which is perfect. Tip into a bowl. Split the vanilla beans down their length with a small sharp knife and halve. Scrape out the seeds with the tip of the knife into the salt, then scatter the vanilla extract over. Take some salt in your hands and massage the beans to get as many vanilla seeds as possible into the salt and mix the vanilla extract through. Add the vanilla bean pods.
Tip the salt onto a baking tray lined with baking paper and
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