When Tangeriet was open, one dish in particular was a firm favourite with all our diners – and it wasn’t even a main dish! We served truffle seaweed butter with freshly baked bread as a welcome snack, and people would still be talking about it at the end of the meal. Luckily, it’s super easy to make yourself, and a great conversation starter. Truffle seaweed’s flavour is activated when it’s infused into fats like butter, oil and cheese. The mushroomy, earthy, rich and luxurious flavour is enhanced by the mild butter, and the whipped texture gives a pleasant mouthfeel. The finer you are able to chop the seaweed, the smoother the consistency of your butter will be. You can make this with salted butter if you want, but using unsalted butter gives you more control over which salt you want to use, and how much of it. Serve truffle seaweed butter on crackers or with bread and watch it disappear!
250g unsalted or lightly salted butter, room temperature
20g truffle seaweed, very finely chopped
1 tsp Truffle Seaweed Salt
4 tbsp whole milk
Combine the butter, seaweed and milk in a bowl and mix well. Taste and adjust the salt levels as necessary.
Whip the butter with a hand mixer until light and fluffy.
Fill a small dish or ramekin with the butter. Top with Truffle Seaweed Salt before serving with fresh bread.