Anchovy Butter
- 10 anchovy fillets, rinsed and patted dry
- 1/2 clove of garlic or confit garlic, finely chopped
- 1 tbsp finely chopped parsley
- 10 anchovy fillets
- Finely chop together the garlic, parsley and anchovies. You can either do this by hand or in a mini chopper. Mix into the softened butter with a wooden spoon until all combined.
- Chill mixture and mould into a sausage shape and roll with cling film or baking parchment.
Miso Butter
- 100g butter at room temperature
- 75g (1/4 cup) white miso
- 15g chives, finely chopped
- 1 spring onion, finely chopped
- 1 tsp grated fresh ginger (optional)
- Combine all ingredients in a bowl and mix with a wooden spoon.
- Chill mixture and mould into a sausage shape and roll with cling film or baking parchment.
Herb Butter
- (this is the butter I used here on salmon)
- 100g butter at room temperature
- 3 spring onions (scallions) roughly chopped (white and green parts)
- 1 small clove of garlic
- 1 small bunch of each parsley, dill and tarragon and thinly sliced chives (you can also use coriander, basil, marjoram)
- zest of 1 lemon and the juice of half a lemon (approx 1 tbsp)
- salt and pepper
- Put all the herbs, spring onions, garlic and lemon zest in the bowl of a food processor fitted with a blade.
- Chop all the herbs together and add the softened butter, lemon juice, salt and pepper and blitz until combined.
- Chill mixture and mould into a sausage shape and roll with cling film or baking parchment.
Have you made this dish?
Let me know what you think, share your efforts and any tweaks you made to the recipe on Instagram, don’t forget to tag #BuildingFeasts or email me on info@buildingfeasts.com
