Nasturtium butter coins

Recipe from: 11/17/1993

Ingredients 7
Servings
Time
  • 20
    each, nasturtium leaves and flowers
  • 250
    g
    softened butter (not melted)
  • 1
    lemon, juice
  • 10
    ml
    grated lemon peel
  • 5
    ml
    medium curry powder, toasted
  • 4
    strands saffron
  • salt and milled black pepper
 

Method

 
Coarsely chop nasturtium leaves and flowers. Add to butter with remaining ingredients and mix until evenly distributed. Form into a sausage shape about 3 cm in diameter and roll up in greaseproof paper.
Chill until firm. Just before serving, slice into coins about 1 cm thick and place on grilled fish.
 

Read more on: dairy  |  recipes
 

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