Whipped butter with smoked salmon and pink pepper

Beat softened butter (250 g) with table salt (1 g) for 8-10 minutes until it becomes lighter and more airy.

Finely chop salmon (150 g), spinach (30 g), lemon balm (15 g), and fennel (5 g). Grate horseradish (10 g), add lime zest (3 g), and lightly crush pink pepper (3 g).

Fold the prepared additions gently into the whipped butter, transfer the mixture into a mold or container, and chill it for 30 minutes so the flavors come together. Serve it well chilled as a spread or cold appetizer.