All About Lemons

Preserved Lemons

Originally lemons were preserved to store past their season. Now, however they are used in a wide variety of dishes to for a salt-sweet hit. They are as a key ingredient in Moroccan Tagines, and a great addition to almost any salad or vegetable dish. Preserving lemons is so simple, there is no reason why every kitchen should have a jar of these sitting ready to be used.   

All you need is Lemons, Sea Salt and time.  You can add sugar, spices and herbs to the mix  to for an extra level of flavour, cinnamon sticks, juniper berries, and star anise work great! When using preserved lemons, remember to wash each lemon to remove the brine and scoop out the pulp within. The rind is flavour gold here, finely chop it and add them to almost anything!


·      6 unwaxed Lemons (If using waxed, ensure they are thoroughly scrubbed)

·      150-200 g Achill Island Sea Salt

·      Fresh Lemon Juice, as needed

·      A large sterile glass jar


  1. Cut the tips of one end of the lemon and slice them quarter lengthwise, ¾ down so that they are still attached at the other end
  2. Pack the lemons with as much sea salt as can fit
  3. If adding herbs and spices, they can be pressed into the lemons along with the salt.
  4. Pack the lemons in the sterilised glass jar, pressing them in as tightly as possible.
  5. As the lemons are packed in, the juice will begin to squeeze out.  Fresh lemon juice can be added if needed to fully cover the lemons.
  6. Seal the jar and store in a cool dark pace for 3-4 weeks and let the salt work it’s magic!
  7. Shaking the jar everyday will ensure that the salt is evenly distributed.
  8. Once opened, store the jar in the fridge, ensuring that the lemons are covered with juice at all times

Achill Island Sea Salt Cheese Crackers

Ireland is known for our top quality dairy industry all over the world and so, it is no wonder that we have so many brilliant Irish cheese producers. Each producing their own unique and wonderfully tasting varieties, making the choice for your cheeseboard is endless. But, no cheese board is complete without come crackers!

These crispy and light Achill Island Sea Salted crackers will add a subtle saltiness to pair perfectly with any of your favourite cheeses! 

For an extra kick try adding some dried chilli flakes, black pepper or some fresh herbs just before they go in the oven.


·      200g plain flour

·      ½ tsp baking powder

·      60g Irish butter – cold & cut into cubes

·      6 Tbsp water

·      Achill Island Sea Salt


Makes 18-24 crackers

1.     Preheat oven to 180°C/ Gas 4 and line two baking trays

2.     Place the flour, butter, baking powder and ½ tsp of Achill Island Sea Salt in the food processor and blend until the mixture resembles fine breadcrumbs.

3.     Add 5 tbsp of water to the mix and whizz until it comes together. If the dough seems a bit dry add another tablespoon of water until. The dough should be soft but not sticky.

4.     Roll out the dough on a floured surface into a rectangle, rolling it as thin as possible.

5.     Brush some water over the dough and sprinkle 1 tsp of Achill Island Sea Salt.

6.     Cut the dough into even rectangles and place them on the lined baking trays.

7.     Place in the oven for 10-12 minutes until the crackers are dry and pale.

8.     Set on a wire tray and allow to cool and firm up.

9.     These will keep in an airtight container for 5-7 days.



Achill Island Sea Salt Butter Popcorn

Flavoured popcorn is all the rage these days but we like to keep things classy here at Achill Island Sea Salt. We believe good quality ingredients are all you need to make the perfect meal. We’ve gone back to basics to create a deliciously creamy butter and sea salt popcorn.  Irish butter is key here, our favourite is Cuinneog Butter, made right here in Mayo! It is delicious. Combine this with a few flakes of Achill Island Sea Salt and you’ll have an irresistible snack on your hands! And nothing is more satisfying than making your own popcorn., watching the kernels burst and transform into beautiful popcorn pieces is a treat in itself.

We’ve kept it plain and simple but why not keep it experiment with flavours like salted chilli popcorn or chocolate popcorn with a pinch of sea salt?  Switching out the butter for coconut oil also works really well and is a great healthy lunch box snack!

Let us know what you come up with and we’ll try it out!


100g Popcorn Kernels

20g Butter / 1tbsp Coconut oil

2 tsp sea salt


1.     Melt the butter in a large heavy-based saucepan over medium heat

2.     Add the popcorn kernels, ensuring they are coated in butter

3.     Cover the saucepan with a lid and turn down the heat

4.     The Kernels will start to ‘pop’ and swell so make sure you only fill the pan one quarter full!

5.     Once the popping sound stops, remove from the heat

6.     Add the sea salt and another dollop of butter and mix through to coat the popcorn.

7.     Finish with a few more flakes of sea salt for an extra kick of flavour! 


Achill Island Sea Salted Popcorn

Lemon Drizzle Gin Bundt Cake with a pinch of Achill Island Sea Salt


Serves 10-12

The Cake:

·      250g Irish Butter

·      250g Self Raising flour

·      220g Caster Sugar

·      2 tsp. baking powder

·      50g Ground Almonds

·      4 eggs

·      ½ tsp. Achill Sea Salt

·      Zest of 3 lemons

·      50ml Gin

The Drizzle:

·      100g cater sugar

·      Juice of 3 lemons

·      25 ml gin

·      Achill Island Sea Salt


·      2.4 L Bundt cake tin


1.    Preheat the oven to 180 °C/Gas 4 and grease the inside of the bundt tin, ensuring you get into the corners.

2.    Sift the flour and baking powder into a bowl.

3.    In a separate large bowl beat the sugar, butter and lemon zest using an electric hand mixer until pale and fluffy.

4.    Slowly add the eggs one at a time, mixing well. Add the gin and mix.

5.    Gently fold in the flour and sea salt until the mixture is combined

6.    Pour the mix into the Bundt tin ensuring that it is evenly spread throughout.

7.    Bake for 35-40 minutes or until a skewer inserted into the centre comes out clean.

8.    Meanwhile, prepare the drizzle by heating the sugar, lemon juice and gin in a saucepan. Let it bubble for 2-3 minutes to allow it to reduce by half. Pour into a jug and allow it to cool.

 9.    Remove cake from oven and poke holes in the surface while it is still warm. Pour over the ¾ drizzle and let it soak in for 10 minutes.  Turn out the cake onto a wire tray pour the remaining drizzle and scatter a few sea salt flakes on top and allow the cake to fully cool.

The cake can be served like this or iced. To Ice the cake mix 40g of icing sugar with ½ tsp. of cold water and mix until it resembles a thick but pourable consistency. Drizzle over the cake and allow it to set before serving.

We recommend enjoying a slice with a nice refreshing G & T!

Achill Island Sea Salt 'Caramel' Biscuits

Achill Island Sea Salt 'Caramel' Biscuits

Achill Island Sea Salt ‘Caramel’ Biscuits

 Ah the iconic chocolate digestive, an essential edition to any Irish tea session. ‘The king of biscuits’ in our eyes has came out on top against the many inferior rivals such as the the Custard Cream, Pink Wafer and even the odd Fig Roll.

As digestive fiends, we decided it was time to make our own and so the Achill Island Sea Salt ‘Caramel’ biscuits were born! These all natural salty sweet treats are delicious without any of the bad bits. Don’t be afraid to add a generous pinch of salt, trust us, it will make all the difference.  

Try our recipe below and let us know what you think!



Makes 12 biscuits


Biscuit Base

·      80g Porridge Oats

·      30g Desiccated Coconut (Optional)

·      25g Ground Almonds

·      2 Tbsp. coconut oil – melted

·      2 Tbsps. Maple Syrup/ Honey

·      Pinch of Sea Salt


Salted Caramel Filling

·      125g Dates- Pitted

·      1 Tbsp. Smooth Nut butter – Peanut/Almond

·      2 Tbsps Coconut Oil- Melted

·      1 ½ tbsp. Almond Milk

·      1 tsp. Achill Island Sea Salt



·      80g Good quality dark/ milk chocolate

·      Achill Island Sea Salt Flakes



1.     Preheat oven to 180°C/ Gas 4 and line two baking trays


2.     Base:

 Add the oats to the food processor and blitz until they resemble flour. Add the remaining ingredients and blend until the mixture has come together.  Pour the mixture onto a clean surface and roll into 12 small balls. Place the balls onto the lined trays and flatten using a spoon. Use a knife to smooth out the edges and the top of each biscuit.

Place the trays in the fridge for 10 minutes to allow the biscuits to firm up.


3.     Bake in the oven for 8-10 minutes until lightly golden and cool on a wire tray.


4.     Sea Salt Caramel Filling:

Place all the caramel filling ingredients in the food processor and blitz until it all comes together. Turn the mixture out and roll it into 12 small balls.

5.     Once the biscuits are cool, press the caramel mixture onto the biscuit, smoothing it around the edges using a knife that has been dipped in hot water.

6.     Melt the chocolate on low heat in the microwave, stirring every 30 seconds. Alternatively you can melt it in a glass bowl over a simmering saucepan of water, ensuring that the bowl does not touch the water.


7.     Chocolate Covering:

Using your fingers carefully dip each caramel coated biscuit into the melted chocolate, gently moving it around to ensure each side is covered. Let the excess chocolate drip into the bowl and then return to the lined tray.  Repeat for each biscuit and using a spoon drizzle the remaining chocolate over the top.


8.      Sprinkle a few sea salt flakes on the top of each biscuit and refrigerate until the chocolate has cooled.

Read More

Achill Island Sea Salted Caramel Ice Cream


·      300g caster sugar

·      185ml water

·      400g butter, cubed

·      750ml double cream

·      250ml milk

·      1 vanilla pod

·      1 tsp Achill Island Sea Salt

·      8 egg yolks


1.     Place 280g of the sugar and 60ml of water in a heavy based saucepan over medium heat

2.     Heat, shaking the saucepan occasionally, until the sugar melts, add the butter and remaining 125ml of water.

3.     Stir to combine and the add the sea salt, cream and seeds of the vanilla pod

4.     Beat the egg yolks and remaining caster sugar until pale and fluffy.

5.     Pour the hot caramel onto the eggs and whisk well, then sieve and allow to cool

6.     Churn the mixture in an ice cream maker until thick, then transfer to a container and freeze until firm

Achill Island Sea Salt Caramel & Pecan Pie

Serves 8-10



·      300G CASTER SUGAR

·      150g butter, melted

·      50g plain flour

·      40g unsweetened cocoa powder

·      1 tbsp light corn syrup

·      1tsp vanilla extract

·      3 large eggs

·      100g toasted chopped pecans


·      225g plain flour

·      100g cold butter, cubed

·      Pinch of sea salt

Ready to roll shop bought pastry can also be used  


·      150g caster sugar

·      50ml water

·      1tbsp fresh lemon juice

·      75ml double cream

·      1 tsp of Achill Island Sea Salt

·      100g toasted pecan halves


1.     First prepare the pastry by sifting the flour into a large bowl, add the butter and rub in with your fingertips until the mixture resembles fine breadcrumbs.

2.     Add the salt, then add 2-3 tbsp water and mix to a firm dough. Gently knead the dough on a floured surface, wrap in cling film and chill in fridge

3.     Preheat the oven to 180°C/ 356°F and line a

4.     For the filling, stir together the sugar, melted butter, flour, cocoa powder, corn syrup and vanilla extract in a large bowl and add the eggs and fold in the pecans

5.     Remove the pastry from the fridge and line it in the greased pie dish

6.     Pour the filling into the pastry shell and bake for 35 minutes

7.     The filling should be loose but will set once cooled on a wire tray

8.     For the topping, add the sugar, water and lemon juice to a saucepan and bring to boil.

9.     Do not stir, but continue to boil for about 8 minutes, swilling the pan occasionally until the sugar begins to change colour to a dark amber

10. Remove from the heat and the add the butter and cream, stirring continuously for about 1 minute

11. Stir in ½ a tsp of Achill sea salt

12. Arrange the pecans halves on top of the pie and pour over the warm caramel

13. Cool for 15 minutes and the sprinkle with the remaining Achill Island Sea Salt, serve & Enjoy!

Achill Island Sea Salt Baked Salmon

Serves 4


·      4 thick salmon darnes

·      Freshly ground black pepper

·      Achill Island Sea Salt


1.     Preheat oven to 220°C/ 425°F

2.     Cover the base of a baking tray with a layer of sea salt

3.     Season salmon darnes with freshly ground black pepper and place skin down on top of the salt

4.     Completely cover the fish with sea salt and sprinkle 2 tablespoons of water of the surface of the salt

5.     Bake for 8-10 minutes until the fish is cooked through

6.     Transfer the baking tray to a wire tray and let rest until cool enough to handle

7.     Using your fingers, break the salt crust off the top of the fish. The skin should pull away as you do this alternatively you can use a pairing knife to gently remove the skin and salt.

8.     Carefully lift the fish out of the dish and remove any remaining skin and salt on the underside

Serve at room temperature and garnish to your liking