Radish Herb Butter Terrine
- Total time
- 130 min
- Serves
- 10
- Cuisine
- French
Ingredients
- 10½ tbsp fresh chives (chopped, about 1½ tbsp per layer)
- 3½ tbsp fresh dill (chopped, about ½ tbsp per layer)
- 8-9 radishes (thinly sliced)
- 8 oz unsalted butter (I used Kerrygold)
- 3 tbsp olive oil
- 1 lemon (zest only)
- Flaky salt (a pinch per layer + more for serving)
- Honey (for serving)
- Crackers of choice (for serving)
- Baguette ( sliced and toasted in olive oil, for serving)
Steps
- 1
Wash and chop your herbs.
- 2
Shave the radishes very thin (I suggest a mandoline) and pat dry EXTREMELY well. You don’t want watery butter.
- 3
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.
- 4
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.
- 5
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!
Source: foodmymuse.com·Own this recipe or photo? Request removal