Smoked salmon butter 2 June 2003, 10:49

  1. Get the unsalted butter out of the fridge, place tantalizingly near heat source
  2. Pulverize some hot-smoked red salmon with bonker
  3. Squish a few drops from a fresh lemon
  4. Chop some fresh dill
  5. Grind some coarse black pepper
  6. Sprinkle some salt
  7. Maybe some Tobasco sauce
  8. Mix with fork until blended
  9. Serve with hot bread rolls

Inspiration: Deniro’s (now Section 3) in Yaletown, Vancouver, BC, before 1997 served hot bread with 3 butters: smoked salmon, garlic, and herb.

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