lemon & caper compound butter

The fish was half eaten before I even thought of taking a photo, so here is an image I turned up with GIS that looks pretty much like the butter I made.

In a food processor combine:

  • 4 oz. stick unsalted butter
  • zest and juice of 1 lemon
  • 2 tbsp. capers
  • 2 tsp. dijon mustard

Pulse until well blended, spoon into crock, cover and chill until firm. Freeze whatever you don’t use within a few days.

We put it on salmon (individual foil packets with a splash of white wine and pinch of kosher salt, bake at 350 degrees for 15 minutes), but I can’t think of any fish this wouldn’t taste delicious on.

This one is also from The I Trader Joe’s Cookbook.


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