Compound butters are so versatile and easy to make. Flavor combinations are endless and this combination of lemon and dill pairs well with cooked fish. Prepared butters store well in the freezer for months, so they make a great last minute “sauce” for any kind of cooked protein or vegetable. See my post on Compound Butters for more information and additional recipes.
Five simple ingredients are needed to make this compound butter. Soft unsalted butter, lemon, fresh dill and Kosher salt and black pepper to taste.
Microplanes are some of the most amazing kitchen tools out there and make quick and easy work of the lemon zest in this recipe. They are also great for grinding whole spices (nutmeg, star anise and cinnamon) and can be used on everything from chocolate and cheese to fresh ginger and horseradish.
Add the chopped dill to the bowl and season with Kosher salt and black pepper.
Once the butter has firmed up, slice into 1/2-inch to 3/4-inch thick round slices.
Store the butter slices in a ziplock bag in your freezer until needed. They will easily keep for several months. Don’t forget to label and date the bag.
Remove the needed slices from the freezer and bring to room temperature. Place on top of the grilled salmon (or other fish) just before serving, allowing it to melt slightly on the hot fish. Serve immediately.
Lemon-Dill ButterCourse: SaucesCuisine: FrenchDifficulty: Easy
1/2 pound unsalted butter, soft
zest from 1 lemon
1/4 cup chopped fresh dill
Kosher salt and black pepper to taste
- Combine the butter, lemon zest and chopped dill in a mixing bowl. Stir well to combine and season with salt and pepper to taste.
- Spoon the butter out onto parchment paper, forming a thick 1 1/2-inch-wide log. Roll into a smooth log and set up in the refrigerator for 30 minutes.
- Slice into 3/4-inch-thick round slices and store in a ziplock bag in your freezer until needed.
- Remove needed slices from the freezer and bring to room temperature just before serving.