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Sea Salt Flakes Recipes and Uses

How to Use Sea Salt Flakes: Sea salt flakes are best used as a finishing salt, sprinkled over dishes just before serving to preserve their delicate texture and provide bursts of clean flavour. Pinch them between your fingers and scatter over grilled meats, roasted vegetables, fresh salads, or chocolate desserts for an elegant touch. They’re particularly stunning on caramel desserts, where they provide flavour contrast and visual appeal. For cooking, use sparingly as their intense flavour means a little goes a long way. Store in a dry place to maintain their distinctive flaky texture, and avoid adding directly to hot liquids where they’ll dissolve immediately.

Salt-Crusted Roasted Chicken: Preheat your oven to 200°C. Pat a 1.5kg whole chicken dry and season the cavity with black pepper and lemon slices. Rub olive oil over the skin, then generously coat with sea salt flakes, pressing gently to adhere. Place on a roasting tray and roast for 1 hour 15 minutes until the internal temperature reaches 75°C. The salt flakes create a beautiful golden crust that seals in moisture whilst seasoning the bird perfectly. Let rest for 10 minutes before carving. Serve with the crispy, flavourful skin showcasing the distinctive texture of the salt flakes.

Salted Caramel Shortbread: Make shortbread by rubbing 250g cold butter into 350g plain flour and 100g caster sugar until it resembles breadcrumbs. Press into a lined 20cm square tin and bake at 160°C for 25 minutes until golden. For the caramel, heat 200g caster sugar in a heavy pan until it turns amber, then carefully whisk in 150ml double cream and 50g butter. Pour over the shortbread base and sprinkle generously with sea salt flakes whilst still warm. The flakes provide delightful textural contrast and enhance the caramel’s sweetness. Cool completely before cutting into squares.

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