A tangy butter I often serve with fish.
Ingredients
For the dill, caper, lemon & pepper butter
- 200g butter — slightly softened
- 2 tablespoons finely chopped capers
- 2 tablespoons finely chopped fresh dill
- Zest of 1 lemon — finely chopped
- 1⁄2 teaspoon ground black pepper
Method
For the dill, caper, lemon & pepper butter
- Mix all the ingredients well in a small bowl.
- Shape into a log. Wrap in baking paper or plastic wrap and refrigerate until needed.