French-Inspired Radish & Chive Butter Terrine With European Butter
This Radish & Chive Butter Terrine is elegant, rustic, and so simple, yet it looks like something you’d find in a high-end bistro.
This recipe is inspired by my love for simple, beautiful food made with high-quality ingredients. I like to think of it as a celebration of texture and color, the creamy butter, crisp radishes, and bright green herbs create a show-stopping effect that’s perfect for any table.
The Beauty Of Good Butter
When it comes to recipes this simple, butter takes center stage, so it’s worth choosing the best. I always use European-style butter, which has a higher fat content (about 82–84%) and less water than most American butters (Kerrigold & Vermont Creamery Cultured Butter are most common in my local grocery stores). That difference gives the terrine its luxurious texture and richer flavor, almost like a creamy, savory custard.
“The Best Butter in the world”: Maison Bordier
If you ever get your hands on Maison Bordier butter, consider it a small miracle. If you’re local to Arlington, VA, keep an eye on Arrowine & Cheese—they occasionally import the world-renowned butter, and it’s truly worth the splurge. This handcrafted French butter is revered by chefs for its deep flavor, velvety texture, and traditional method, the butter is slow-churned and kneaded by hand on wooden paddles to develop complex flavor and aroma.
Each batch tastes subtly different depending on the cream and season, which is what makes it so special. It’s not always easy to find in the U.S., but if you spot it at a gourmet shop or while traveling, treat yourself, it’s a true taste of French artisanal craftsmanship.
Serving Tips
- Serve on warm baguette slices, sourdough toast, or crackers.
- Perfect alongside a charcuterie board or brunch spread.
- Serve with smoked salmon, poached eggs, or roasted asparagus for the best brunch spread.
- It pairs beautifully with smoked fish, roasted vegetables, or a glass of chilled rosé.
- A sprinkle of French fleur de sel is mandatory or add a drizzle of raw honey or honeycomb for a sweet finish.
- Melt a little over grilled steak or roasted potatoes for unreal flavor.
- For extra fun, use cookie cutters to make seasonal shapes (hearts for Valentine’s Day, stars for holidays, flowers for spring entertaining…ect.).
My Favorite Tools & Ingredients
- European-Style Butter – rich, high-fat, and creamy perfection
- Flaky Sea Salt – enhances every buttery layer
- Offset Spatula – makes spreading so satisfying
- Very sharp Japanese chef’s knife – for clean, perfect slices
- Ceramic Loaf pan – ideal for forming your terrine shape
- Wood cutting board – to serve or prep with style
- Classic French luxury plate – for entertaining or elevating your tablescape
Butter terrines might sound fancy, but they’re really just a celebration of good butter and creativity. Using your own garden herbs and veggies makes it even more special, a little art piece on your table that tastes like a classy French bistro. You’ve gotta give this recipe a try!
Gina
Radish & Chive Butter Terrine
Ingredients
- 4 sticks 1 lb European butter, softened to room temperature
- 1 heaping cup whole radishes or any many as you like
- ¼ cup fresh chives finely chopped
- a pinch Fleur de del (French flaky sea salt) to taste
Instructions
- Using a knife, remove the roots and leafy tops from the radishes then wash and thoroughly dry the radishes.
- In a large bowl, fold the softened butter with the radishes and chopped chives using a rubber spatula.
- Line a mini loaf pan (or any small glass dish or silicone mold you love) with plastic wrap, leaving overhang on the sides for easy lifting.
- Transfer the radish butter to the dish and spread it to the edges; smooth the top and tap the pan on the counter and gently press down to remove any air bubbles.
- Cover and refrigerate for at least 4 hours (or overnight) until very firm.
- Using the plastic wrap, lift the terrine out of the pan and transfer to a cutting board. Gently remove the wrap.
- Using a very sharp chef's knife, cut the terrine into ¼-inch-thick slices.
- Finish with a generous pinch of fleur de sel.
- Serve on toasted bread like sourdough or baguette slices.
