Les Terres Blanches Sicilian Lemon Sea Salt (Fior di Sale)

Fior di sale skimmed from the salt pans of Trapani, with a lemon note that reads as zest rather than candy: bright, a little bitter, the way a lemon peel is. Add it at the very end for crunch and citrus: grilled fish, shrimp, asparagus, burrata, or the rim of a margarita glass.

Trapani, on the western tip of Sicily, has made sea salt in windmill-dotted pans since the Phoenicians; the fior di sale is the fine crust skimmed from the surface, the Sicilian cousin of fleur de sel. Here it is scented with lemon, the island’s other great crop, so a pinch brings both crunch and citrus to a piece of grilled fish. Les Terres Blanches, a French house that collects finishing salts from the Mediterranean and the Atlantic, presents it in a ceramic jar for the table.

• Finish grilled fish, shrimp or roasted vegetables.
• Sprinkle over burrata, avocado toast or potatoes.
• Use a light pinch on focaccia before serving.

• Origin: Trapani, Sicily, Italy
• Brand: Les Terres Blanches
• Net weight: 50 g (1.76 oz)
• Ceramic jar with cork lid
• Approximate dimensions: 5.1 × 3.9 × 4.7 in
• Imported from France

Is the lemon real? It tastes of zest rather than candy: bright, a little bitter, the way a lemon peel is.

Best use? Grilled fish and shrimp, avocado, burrata, and roasted potatoes straight from the oven.

Fior di sale or fleur de sel? The same thing in two languages; the delicate finishing crystal. More on the difference.

Choose this salt when the final bite should carry citrus fragrance as well as salinity. Add a small pinch just before serving fish, burrata or vegetables. For salting a large pot of pasta water, use your everyday cooking salt instead. Read our guide to fleur de sel, sea salt and kosher salt, then explore Lello’s finishing salts.