Anchovy and Radish Butter Terrine

Recipe by Sara Tane

These lil fish-shaped terrines are pure flavor bombs. Creamy butter gets zinged up with fresh lemon zest and packed with salty anchovies for the ultimate umami hit. They’re cute, they’re punchy, and they spread like a dream on warm bread or crackers. Think: buttery, tangy, salty bliss in every bite. Snacky, snacky heaven.

This Recipe Features:

Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)

$27.00

These lil fish-shaped terrines are pure flavor bombs. Creamy butter gets zinged up with fresh lemon zest and packed with salty anchovies for the ultimate umami hit. They’re cute, they’re punchy, and they spread like a dream on warm bread or crackers. Think: buttery, tangy, salty bliss in every bite. Snacky, snacky heaven.

This Recipe Features:

Cantabrian Anchovies in Extra Virgin Olive Oil (3-Pack)

$27.00

Ingredients

• 1 1/2 pounds (6 sticks) salted butter, softened at room temperature for at least 4 hours
• 2 watermelon radishes
• 3 fresno chilis, finely chopped
• 1/2 bunch fresh dill, finely chopped
• 2 tins Fishwife anchovies, finely chopped
• Toast, for serving

Directions

Grate one radish on the holes of a large box grater. Cut the second radish into 8-10 equal 1/2-inch wedges.
In a large bowl, mix softened butter, grated radish, chilis, dill, and anchovies (mixing in their oil, too).
Line a loaf pan with plastic wrap. Pour 1/3 of the butter mixture in the pan. Top with 6-7 radish wedges. Cover with another 1/3 butter mixture, gently tapping down pan to remove any air bubbles. Repeat with remaining radish wedges. Top with remaining 1/3 butter mixture. Cover with plastic wrap and let set in the fridge overnight.
To serve, remove butter from loaf pan and peel away plastic. Thinly slice (use cookie cutters if desired) and serve on toast or crostini.