Laverbread Butter

Gently melt the butter in a saucepan.

Once melted add the laverbread. Start by just adding a tablespoon at first until you have the right density of Laverbread to Butter ratio you like.

Whisk the butter and laverbread together and remove from heat.

As the butter cools continue to whisk sporadically otherwise the butter will sperate into butter fat and milk solids*.

*If you are a budding chef then you can remove the butter fat first and then whisk in the laverbread. Butter fat can be cooked at a higher temperature than normal butter which can burn quite easily.

As the butter is continuing to cool - season to taste. Sprinkle with ground pepper ( white pepper is best) and a few sprinkles of sea salt on top or seaweed salt (Mermaids Confetti) once the butter is cooled.

This butter can be kept in the fridge for a few weeks or once cooled roll the butter, slice into handy rounds and wrap and freeze for a quick addition to recipes in the future.