Recipes

Caviar Butter

From: Executive chef Nick Erven, Saint Martha, Los Angeles.

1 lb. unsalted butter
½ cup caviar (trout roe, salmon roe, tobiko, paddlefish or whatever mix you prefer)
to taste, good-quality fleur de sel

In a large bowl, combine butter and caviar. Chill before serving. Finish with fleur de sel.

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