Seaweed butter


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  • 150g of unsalted butter, softened
  • 3g of seaweed, a mixture of nori and dulse
Toast the seaweed in a hot dry pan until crisp and aromatic
Grind to a powder using a spice grinder, coffee grinder or pestle and mortar then stir through the softened butter
Wipe a work surface with a damp cloth and place a smooth sheet of clingfilm on top of it. Wipe the clingfilm with the cloth to smooth out any creases, then place another sheet of clingfilm on top and wipe again
Spoon the butter out onto the centre of the cling film and form into a neat log. Tightly wrap it up and secure with a knot at each end
Store the compound butter in the freezer. When ready to use, remove from the freezer for 10 minutes or so, slice off the amount of butter you require, then return to the freezer
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