Pepper Dulse Butter

Pepper dulse is a wonderful edible seaweed. Often called “truffle of the sea” it has a rich, smoky umami flavour which is highly prized by chefs. Incorporating pepper dulse into butter is an exciting way to capture its flavour and the butter is delicious spread on sourdough bread, or used with fish, egg and pasta dishes.

​

Ingredients
 

• 100g unsalted butter, softened

• 2 tbsp fresh pepper dulse, finely chopped (or you could use 2 tsp of dried pepper dulse flakes)

• ½ small garlic clove, minced (optional)

Method
 

1. Prepare the pepper dulse by rinsing and gently patting dry with kitchen paper. If using fresh, chop very finely.
    

2. In a small bowl, mash the softened butter with the pepper dulse (and the garlic if using).
    

3. Spoon the butter onto parchment paper and roll into a log. Chill until firm (this should take around 30 minutes).
    

4. The butter will keep up to one week in the fridge, or up to 6 months in the freezer.