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Salmon butter

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Ingredients for 6 servings:

  • 250 g butter
  • 1 small jar of fish (pollock schnitzel)

Instructions

Working time approx. 5 minutes; Rest period approx. 1 day; Total time approx. 1 day 5 minutes

simple, quick and delicious

Soften the butter, drain the pollock schnitzels a little, and mix in. Stir until the fish is thoroughly mixed with the butter. Transfer to a small bowl and refrigerate. Let the dip rest overnight in the refrigerator to allow the flavor to develop. (I make the dip on Friday if I want to eat it Saturday evening.) Serve with fresh baguette.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Salmon butter

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