Radish Herb Butter Terrine
Serves 1010 mins prep0 mins cook
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.
0 servings
What you need
Instructions
0 Wash and chop your herbs. 1 Shave the radishes very thin (I suggest a mandoline) and pat dry EXTREMELY well. You don’t want watery butter. 2 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. 3 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. 4 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!View original recipe