Pink Peppercorn and Horseradish butter

This butter is great on Fish

  • 150g of butter, softened
  • 15g of horseradish sauce
  • 1 tsp pink peppercorns
  • 1/2 tsp flaky sea salt

Allow the butter to soften to room temperature

Combine everything in a bowl

Chill Slightly

Scrape out onto some greaseproof paper and roll into a Bon-Bon shape for storage

Cut into “coins” for service

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