Sunday, 1 January 2017

Smoked salt, toasted onion and juniper butter by Nigel Slater.

I have not tasted yet!
Uses for this smoky, aromatic butter go well beyond spreading on a loaf.
Melt slices over potatoes served hot from the steamer; use it to sauté salmon steaks or haddock; toss wedges of lightly cooked cabbage in it.
The recipe makes 250g and it freezes well.

onion 1, small
unsalted butter 250g
juniper berries 8
dill 10g
smoked salt

Peel the onion and cut into quarters from root to tip, then slice each piece thinly.
Melt 30g of the butter in a shallow pan, stir in the sliced onion then let it cook over a moderate heat for 15-20 minutes.
Remove from the pan and leave to cool.

Place the rest of the butter in a mixing bowl and beat to a soft, lightly whipped consistency with a wooden spoon.
Bash the juniper berries with a heavy weight, such as a pestle, so they release their fragrance then add them to the butter.
Remove the dill fronds from their stems, then chop them finely and add to the butter.

Add the salt to the butter, then the cooled, toasted onions and combine gently, taking care not to overmix.
Serve the butter with the bread.

The butter will keep for several days in the fridge.
You can freeze it, too.
Roll the butter into a fat cylinder shape, then place on a piece of clingfilm, wrap and seal.
Freeze until needed.
Alternatively, and to make defrosting easier, refrigerate the butter until cold enough to slice, then wrap and freeze in individual slices.

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