Friendly, generous and undeniably on trend, the butter board is reinvented here with a sea-inspired twist. Delicately flavoured with white miso and lemon, the whipped butter provides the perfect base for delicious smoked sardines, enhanced by the tangy crunch of pickles, capers and radishes. Placed in the centre of the table to share, this recipe transforms a simple appetizer into a gourmet experience where everyone creates their own bite on a slice of warm toasted sourdough.
Preparation time
- Preparation: 15 minutes
- Serves: 8 to 10 people
Ingredients
- 200 g unsalted butter, at room temperature
- 1 tbsp white miso
- Zest of 1 unwaxed lemon
- 1 tbsp lemon juice (or yuzu juice for a more fragrant version)
- 1 tin of Petrossian sardines
- 2 tbsp capers
- 4 to 5 gherkins, finely sliced
- 4 to 5 radishes, thinly sliced
- A few sprigs of fresh dill
- Fleur de sel
- Freshly ground black pepper (optional)
- Toasted sourdough bread, still warm, for serving
Method
Remove the butter from the refrigerator one hour before starting so that it becomes perfectly soft. Place it in a mixing bowl and whisk it together with the white miso, lemon zest and lemon juice until light, smooth and airy.
Using the back of a spoon, spread the butter over a large wooden board or serving platter, creating broad sweeping waves. These ridges will hold the toppings in place while giving the board an attractive presentation.
Carefully drain the smoked sardines and arrange them evenly over the butter. Add the capers, sliced radishes and finely sliced gherkins, balancing the colours and textures across the board.
Finish with a few sprigs of fresh dill, a pinch of fleur de sel and a few drops of lemon juice for a bright, fresh finish.
Serve immediately with slices of warm toasted sourdough bread. Everyone can spread a little of the flavoured butter, add a smoked sardine and a selection of toppings to create a generous bite where the richness of the butter meets the delicate sea flavours of the fish and the lively tang of the pickles.