Radish & Chive Butter Terrine
A French-inspired Radish & Chive Butter Terrine made with garden-fresh radishes, tender chives, and rich European butter. Elegant, simple, and absolutely stunning on any table, perfect for brunch, picnics, or celebrations.
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.