Trout, Dill and Orange Zest Compound Butter
Trout contributes complete protein and omega-3 fats, while orange zest brings a bright citrus note. Chilled, the butter stays tender and slices neatly into portions.
Zest the orange (15 g), mince the garlic (5 g), finely chop the dill (10 g), and cut the lightly salted trout (170 g) into small pieces; allow about 5 minutes for this preparation.
Blend the trout, dill, zest, and garlic until combined, about 3 minutes.
Mash the softened butter (200 g) with a silicone spatula. Add the fish mixture, sea salt (2 g), and pepper mix (1 g), then mix until even for about 2 minutes.
The source card seasons to taste; these are starting estimates, so adjust before chilling.
Place the mixture on cling film and shape it into a log.
Refrigerate for 2–3 hours until firm.
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