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Radish Herb Butter Terrine 🥹♥️ She’s beauty and she’s grace…radishes and butter are a classic recipe, but I’m always looking for ways to make things better and always searching for the perfect bite – and this might be it! You can customize the herbs in this butter recipe, of course. This was inspired by a beet & butter terrine I had on my recent trip, but beets and I are not the best of friends lol!
Table of Contents
Why You’ll Love Butter & Radish Terrine
This terrine recipe is a fun twist on the classic French tradition of combining radishes with butter and salt, and let me tell you, it’s a classic for a reason. The paper thin radishes are a delicious crunchy pop in the rich herby butter. It’s such a gorgeous pop to any charcuterie board and you can make it ahead which is perfect for company!
How To Prepare
Prep the Produce – Wash, dry and then finely chop your chives and dill. Wash and then thinly slice your radishes with a mandolin. Dry the radishes very very well, moisture is the enemy when working with butter.
Butter – Cube and melt your butter. This will take about 25 seconds, but check on it every 5 seconds. Once soft whisk in your olive oil and lemon zest.
Layer, Layer, Layer – Don’t stress too much about perfection with this. Just try to keep the radishes flat and evenly distribute the herbs and salt. Once you have as many layers as you want (I did 7), refrigerate for at least 2 hours but up to 2-3 days. When you’re ready to eat it, let is sit for about 5 minutes before slicing to make it easier.
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🔥Chef Nadia’s Tip🔥
- Make sure you are using a high quality butter. The butter is the star of this dish so it really makes a difference.
- Slice your radishes thin! The mandolin will be your best friend here. Make sure you pat dry them EXTREMELY well. Radishes can weep and a watery butter is not what we are going for here.
Substitutions
- Butter → Use a cultured butter if you want a tangier flavor.
- Herbs → Swap your herbs for whatever your favorites are. Just make sure whatever herbs you pick are soft, fresh and finely chopped.
- Olive Oil → You can use grapeseed or olive oil to toast your baguettes in. Make sure you like the taste of whatever oil you use because you will taste it.
The Perfect Pairings
Some other great appetizers that would work well with this Radish Herb Butter Terrine on a charcuterie board would be Pan Con Tomate (one of my favs), Figs and Brie and Stuffed Dates. If you’re looking for a drink a Cucumbertini would match great!
Radish Herb Butter Terrine: Questions Answered
For aesthetics, of course, but I like the texture of doing it this way too!
They are a Silicone Mini Loaf Pan Set from Amazon.
One of my favorite butters is Kerry Gold Butter and that’s the one I’m using for this recipe. Whatever butter you use, make it a good one – it’s a star of the recipe.
Butter terrine, specifically radish butter terrine, is a French recipe that layers flavored butter in a mold and then chills it till firm. It’s a beautiful way to decorate your butter while making it delicious!
With all the fresh herbs and radishes, you can make it 2-3 days ahead.
Radish Herb Butter Terrine
Equipment
- Bowl
- mini loaf mold, I used these loaf molds from Amazon
Ingredients
- 10½ tbsp fresh chives, chopped, about 1½ tbsp per layer
- 3½ tbsp fresh dill, chopped, about ½ tbsp per layer
- 8-9 radishes, thinly sliced
- 8 oz unsalted butter, I used Kerrygold
- 3 tbsp olive oil
- 1 lemon, zest only
- Flaky salt, a pinch per layer + more for serving
- Honey, for serving
- Crackers of choice, for serving
- Baguette, sliced and toasted in olive oil, for serving
Instructions
- Wash and chop your herbs.
- Shave the radishes very thin (I suggest a mandoline) and pat dry EXTREMELY well. You don’t want watery butter.
- In a bowl, cube your butter and soften in the microwave. This will only take about 25 seconds, but check every 5 because every microwave is different. Whisk in olive oil and lemon zest.
- Using a mini loaf mold, start layering it. The order will be butter, chives (1½ tbsp per layer), dill (½ tbsp per layer), flaky salt and lastly radishes. I repeated about 7 times, but you do you.
- Gently tap the mold on the counter to release any air bubbles. Let it set in the fridge for about 2 hours or until set. Serve on top of crackers and/or toasted baguette. Drizzle with honey and enjoy!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
