Friday, November 13, 2009

Better Butter Part One

I have read in food magazines and seen chefs on TV make compound butters of various sorts and always thought it was a good idea but have never made any. Today I thought I would give it a try.

I was given some beautiful freshly caught salmon fillets from a co-worker recently and The Husband said he would like it prepared with butter, dill and lemon. Well, not having any dill but having a huge pot full of chives growing in the backyard I thought I would do some substituting. My compound butter consisted of finely chopped chives and lemon zest and what a wonderful addition to the salmon it was. It was also very good on the fresh broccoli cut from the garden today.There are endless possibilities for compound butter when one considers all the herbs and spices that could be added. It is important to refrigerate or freeze the butter once it is combined and rolled in a cylinder or put in a dish so the flavors all meld and it is easy to put on your finished product. No recipe today, just use your imagination and make your own compound butter creation.


whack patti said...

I loved high school!

Big Sis said...

you should be a food stylist The pictures are wonderful