Radish Butter Terrine by @simonauscher

25 min

8 servings

🫜

Blueameat radish

🫜

Redmeat radish

🫜

Greenmeat radish

🫜

100 g

White radish

🧈

250 g

Butter

🌿

1 sprig

Thyme

🧂

0.3 g

Salt

🌿

4 g

Parsley

🍞

240 g

Japanese milk bread

  1. Wash
    • Blue meat radish
    • Blueameat radish

    Wash the blue meat radish, red meat radish, green meat radish, and white radish. Slice all radishes into very thin, even rounds.

  2. Melt
    • Butter
    • Salt
    • Fresh thyme

    Melt the 250 g butter gently in a small saucepan. Add the salt and fresh thyme sprig to infuse the melted butter.

  3. Stir
    • Fresh parsley
    • Butter

    Remove the saucepan from the heat. Stir the chopped fresh parsley into the warm thyme butter.

  4. Line
    • Butter

    Line a shallow dish with plastic wrap or parchment paper, leaving enough overhang to lift out the finished radish butter block.

  5. Arrange
    • Blue meat radish
    • Butter
    • Blueameat radish

    Arrange a layer of mixed radish rounds in the lined dish. Spoon over enough herb butter to lightly coat the radishes.

  6. Layer
    • Blue meat radish
    • Butter
    • Blueameat radish

    Repeat the radish and herb butter layers until the block is about 1 cm thick. Press the layers gently to compact them.

  7. Refrigerate
    • Butter

    Cover the dish and refrigerate the radish butter block until fully firm. Chill for about 60 minutes before slicing.

  8. Slice
    • Japanese milk bread

    Lift the chilled block from the dish and slice it into portions. Place one slice on each slice of Japanese milk bread before serving.

Radish Butter Terrine by @simonauscher

25 min

8 servings

🫜

Blueameat radish

🫜

Redmeat radish

🫜

Greenmeat radish

🫜

100 g

White radish

🧈

250 g

Butter

🌿

1 sprig

Thyme

🧂

0.3 g

Salt

🌿

4 g

Parsley

🍞

240 g

Japanese milk bread

Preparation Steps

  1. Step 1/8

    Wash the blue meat radish, red meat radish, green meat radish, and white radish. Slice all radishes into very thin, even rounds.

    🫜Blue meat radish
    🫜Red meat radish
    🫜Green meat radish
    🫜White radish
    🔪Chef's knife
    🪵Cutting board

  2. Step 2/8

    Melt the 250 g butter gently in a small saucepan. Add the salt and fresh thyme sprig to infuse the melted butter.

    🧈Butter
    🧂Salt
    🌿Fresh thyme
    🍲Small saucepan
    🥄Heatproof spatula

  3. Step 3/8

    Remove the saucepan from the heat. Stir the chopped fresh parsley into the warm thyme butter.

    🌿Fresh parsley
    🍲Small saucepan
    🥄Heatproof spatula

  4. Step 4/8

    Line a shallow dish with plastic wrap or parchment paper, leaving enough overhang to lift out the finished radish butter block.

    🥣Shallow dish

  5. Step 5/8

    Arrange a layer of mixed radish rounds in the lined dish. Spoon over enough herb butter to lightly coat the radishes.

    🫜Blue meat radish
    🫜Red meat radish
    🫜Green meat radish
    🫜White radish
    🧈Butter
    🥣Shallow dish
    🥄Heatproof spatula

  6. Step 6/8

    Repeat the radish and herb butter layers until the block is about 1 cm thick. Press the layers gently to compact them.

    🫜Blue meat radish
    🫜Red meat radish
    🫜Green meat radish
    🫜White radish
    🧈Butter
    🥣Shallow dish
    🥄Heatproof spatula

  7. Step 7/8

    Cover the dish and refrigerate the radish butter block until fully firm. Chill for about 60 minutes before slicing.

    🥣Shallow dish

  8. Step 8/8

    Lift the chilled block from the dish and slice it into portions. Place one slice on each slice of Japanese milk bread before serving.

    🍞Japanese milk bread
    🔪Chef's knife
    🪵Cutting board

Composition

Ingredients

Types

Vegetables, Dairy, Seasonings, Bakery

Ingredients

Blueameat radish, Redmeat radish, Greenmeat radish, White radish, Butter, Thyme, Salt, Parsley, Japanese milk bread

Notes

Blueameat radish (variety of radish, amount not given), Redmeat radish (variety of radish, amount not given), Greenmeat radish (variety of radish, amount not given), White radish (amount not given), Butter (melted), Parsley (chopped), Japanese milk bread (sliced)

Allergens

Milk, Gluten, Eggs

Dietetics

Dietary regimen

to inform

Calories

300 kcal

Macro nutrients

Protein: 5g, Carbohydrates: 20g, Fat: 22g, Fiber: 2g, Sugars: 3g

Nutritional Information

Minerals

Calcium: 90mg, Potassium: 270mg, Sodium: 230mg, Iron: 1.2mg

Vitamins

Vitamin A: 260µg, Vitamin C: 15mg, Vitamin K: 40µg

Preparation

Time Information

Preparation

20 minutes

Cooking

5 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

Chef's knife, Cutting board, Small saucepan, Heatproof spatula, Shallow dish, Measuring spoon

Appliances

Refrigerator, Stove

Type

Type

Type Of Dish

Side Dish, Appetizer, Snack

Occasions

Breakfast, Brunch, Aperitif, Party, Picnic

Origin

Source

Platform

instagram

Original Creator

@simonauscher

Origin

Cuisine

French, Japanese

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Crisp, Tender, Smooth

Flavors

Buttery, Fresh, Herbaceous, Peppery, Salty, Mild

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Do not leave out longer because the recipe contains dairy butter), fridge : 2 days (Store in an airtight container,Keep at 4°C or below,Keep the bread separate until serving), freezer : 30 days (Wrap the butter block tightly before freezing,Freeze without the Japanese milk bread,Thaw overnight in the refrigerator)