Horseradish-lemon butter with rosemary

Ingredients for 4 servings:

• 200 g butter, soft
• 2 tbsp, heaped creamed horseradish
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 2 pinches of sea salt
• 3 pinches of pepper, coarse
• 1 tbsp rosemary
• 3 almonds, finely chopped

Instructions

Working time approx. 10 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 10 minutes

delicious herb butter variation for fish and seafood, but also for grilled and pan-fried dishes

Please let the butter soften at room temperature. You’ll need to take it out a little earlier for this to happen. Combine the horseradish, lemon juice, and lemon zest with the butter and beat until the mixture is nice and soft and creamy. Then stir in the rosemary and season with coarse pepper and sea salt. For a slight variation, you can also chop 2-3 small almonds and fold them into the mixture. I put the butter in a regular ice cube tray to freeze it, but you can also roll it up with plastic wrap or freeze the butter in any other shape.