Lemon Dill Compound Butter

• The fun thing about a compound butter is it can go over anything --fish ( swordfish in our case), chicken , steak or vegetables! Also can be made with so many different herbs to change the flavor profile. Great way to use fresh herbs that you don't want to waste. I used my pampered chef easy accent decorator to press out my pats of butter --but the method below or a pastry bag would work equally well.

• 1 stick unsalted butter, softened to room temperature
• 1 teaspoon chopped fresh dill (tightly packed into the teaspoon)
• Zest of 1 lemon
• 1 teaspoon lemon juice

---

INSTRUCTIONS

1. In a small bowl, combine all ingredients and mix well. (It’s very important that the butter be soft.)
2. To shape the compound butter into a cylinder – spoon the butter onto a large piece of parchment paper. Fold the parchment over the butter (keeping it in a rounded shape, not creased) and roll the butter back and forth until you have a smooth cylinder shape. (Tip: If your butter is very soft and you are having difficulty rolling it into shape, place the butter in the refrigerator for a short time to firm the butter up just a bit.)
3. Twist the ends of the parchment paper on each side. Place the butter in the refrigerator until firm.
4. Once the butter is firm, slice into ½ inch slices and serve. Or the slices may be put into tightly sealed plastic bag and stored in the freezer up to 1 month