Just when you thought butter couldn’t get any better, a cookbook teaches us the very important lesson that yes, it can. Lucy Vaserfirer’s Flavored Butters is a collection of ways to trick out your butter so that it serves every possible culinary need. Ever spread caviar butter on toast for the fanciest toast known to man? Now’s the time.
The typical Russian open-faced sandwich of salmon roe and unsalted butter on a slice of bread — a part of every proper zakuski (appetizer) spread — is the inspiration for this caviar butter. You can make it with either black caviar or salmon roe, which is of course a more affordable luxury. I recommend spreading it on a toasted bagel or a slice of French bread. It can also give soft-boiled eggs and baked potatoes a touch of elegance. Russian markets are a good source for both red and black caviar.
- 8 tablespoons (1 stick) unsalted butter, softened
- 1/2 to 1 ounce caviar
- Gently blend together the butter and caviar in a medium-size bowl.
- Form into a log and refrigerate until firm before slicing and serving, or use another shaping method. This butter should be very soft when served as a spread.
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