Rock Samphire Butter
This is best made in small quantities and should be eaten same day. The quantities here can be adapted to suit your own tastes. Another idea inspired by the Michelin star restaurant at Les Belles Rives, where the rock samphire grows by the beach right outside the hotel – and all along that coast.
Ingredients
- 150 g unsalted butter room temperature
- 2 Tbsp cooked rock samphire or indeed, leftover.
- 1 tsp sea salt crystals
Instructions
- Chop the rock samphire into small pieces. Put the butter and rock samphire in a bowl and mix and work butter until the butter has a hint of green with small speckles of samphire.
- Add the sea salt and mix through thoroughly once more.
- Serve in a small ramekin or small saucer.
Tried this recipe?Let us know how it was!