Seaweed Butter Recipe

Place the softened butter in the bowl of your food mixer and add the salt and 16g of Welshman’s Caviar.

Mix at low speed until the butter is an even colour and the seaweed is incorporated. Wrap the butter in grease-proof paper and leave to set in the fridge.

Amazing served with new season’s asparagus, broad beans and potatoes, smeared onto vegetables or any white fish before roasting or grilling or spread onto sourdough toast for a simply delicious appetiser.

Any leftover seaweed butter can be stored in the fridge until the expiry date on the original butter, or frozen.