Radish Butter Terrine
A simple spring butter terrine made with cultured butter, whole radishes, and flaky salt. Beautiful and unusual sliced for crostini, toast, and vegetable boards.
Ingredients
For The Terrine
- 1 cup cultured butter softened
- 1 bunch radishes the smallest available
- flaky salt to taste, and garnish
Instructions
- Prepare The Dish: Spray a small loaf pan or shallow dish with oil and line with cling wrap to help with unmolding the terrine later.
- Soften The Butter: Remove the butter from the fridge at least half hour before you work with it, to soften. Once soft, put in a small bow and stir until quite malleable.
- Fill The Mold: Spoon the butter into the prepared dish. Push into the corners and make sure all air pockets have been filled. Smooth the top gently.
- Add The Radishes: Push the radishes into the butter and fill as much as you can while keeping them completely submerged in the butter, with no edges showing.
- Chill: Cover and chill until firm, about 1 to 2 hours.
- Serve: Slice the terrine to reveal the radishes inside. Serve chilled or lightly softened with crostini, crackers, or spring vegetables.
Notes
For the most beautiful finish, slice the radishes very thinly and let the butter soften fully before mixing. This terrine is especially lovely for spring entertaining boards and crostini.