Sardine Butter
This will keep in the fridge for up to one week
Makes enough for: 180 grams
Ingredients
- 125 g salted butter, softened
- 125 g tinned sardines in oil, drained
- ½ lemon, zest only +
- 15 mls lemon juice from the lemon
- 0.625 mls sriracha sauce
- 2 drops Worcestershire sauce
- freshly ground black pepper to season
Method
- Place the butter, sardines, lemon zest and juice, sriracha and Worcestershire sauce into a blender
- Blitz until everything is smooth and season generously with black pepper
- Blitz to combine then place the butter into butter moulds or tip out onto clinngfilm
- If you use clingfilm, shape the butter into a log and seal the ends
- Place the butter moulds or clingfilm into the fridge and allow the butter to firm up before using