- 200 g Maldon smoked sea salt
- 2 fresh truffles
- 6 potatoes
- 2 cups vegetable oil
Preheat the oven to 120°C.
Spread the smoked salt on a baking tray. Thinly slice the truffles and scatter them over the salt.
Bake in the oven for about 1 hour or until the flavour has been infused into the salt. Remove from the heat and cool.
Store in crystal jars to present as a gift. Or, cut potatoes into wafer-thin slices and pat dry of all moisture.
In a saucepan over a high heat, heat the oil and fry the potato slices until golden and crisp.
Remove and drain on kitchen towel, scatter with smoked truffle salt and serve.