Radish Herb Butter Terrine
Serves 10
10 mins prep
120 mins Chill Time
130 mins total
This terrine recipe is a fun twist on the classic French tradition of combining radishes with butter and salt, and let me tell you, it's a classic for a reason.
Wash and chop your herbs.
Shave the radishes very thin (I suggest a mandoline) and pat dry EXTREMELY well. You don’t want watery butter.
In a bowl, cube your butter and soften in the microwave. This will only take about 25 seconds, but check every 5 because every microwave is different. Whisk in olive oil and lemon zest.
Using a mini loaf mold, start layering it. The order will be butter, chives (1½ tbsp per layer), dill (½ tbsp per layer), flaky salt and lastly radishes. I repeated about 7 times, but you do you.
Gently tap the mold on the counter to release any air bubbles. Let it set in the fridge for about 2 hours or until set. Serve on top of crackers and/or toasted baguette. Drizzle with honey and enjoy!
