Fresh Kaffir lime leaf butter

This is kaffir lime butter served cold, not cooking butter, which often comes in spicy flavors (garlic, chili, ginger, mint, etc.). It is usually made from semi-salted butter and thin strips of fresh kaffir lime leaves from which the main rib has been removed. Alexandre Mazzia serves it with black bread with seaweed.

The difficulty of the preparation is the dosage, Prosper Salles and Prosper Montagné dose their compound butters very weakly, for example 1 spoonful of mustard for 250 g of butter. For 50 g of butter a pinch of very thinly sliced fresh combava leaves, just cut is enough, the taste of butter is preserved and that of the combava remains respectful. The worked butter is left to rest for at least an hour.

Kaffir lime leaf butter spreads are excellent with smoked salmon, crab meat, lobster, etc. Without cooking it, it can be left to melt on hot dishes, including a still-warm toasted baguette.