Traditionally made by the ‘beurriers’ (butter makers) in the coastal communities of north west France this combination of seaweed and creamy butter will leave you licking your lips for more. I tend to spread it straight onto crusty bread to have on its own as it has such a unique flavour. It is also great to have with scallops, oysters, grilled fish or steak or added to make a rich soup or seafood bisque. For a bit more of a kick try adding 1/4 tsp cayenne pepper or garlic power too!
1/2 cup unsalted organic Cornish butter
2 tsp finely ground kelp, pepper dulse, sea lettuce or a mix
Mix all together and store in the fridge.