Infused Smoked Salt
- 1 cup kosher or Maldon salt
- 3 tablespoons smoked olive oil (see note)
- 2 tablespoons bonito flakes
- 2 teaspoons cannaoil*
Combine salt, smoked olive oil, bonito flakes and cannabis oil; mix well. Transfer to airtight container and store in refrigerator up to 4 weeks. Makes about 1 cup, about 260 mg THC total, based on a 26% strain.
Note: Smoked olive oil is available at most specialty food stores and larger supermarkets.
*Get the recipe for cannaoil here.
Recipe courtesy of Jordan Wagman
Photography by Matt Armendariz
Food styling by Adam Pearson
Prop styling by Amy Paliwoda