# Components:
→ Butter Base
01 - 2 sticks (250 g) unsalted butter, softened
02 - 1 tablespoon extra virgin olive oil
03 - Flaky sea salt, to taste
→ Toppings
04 - 1 small cucumber, thinly sliced
05 - 8 to 10 radishes, thinly sliced
06 - 2 tablespoons fresh chives, finely chopped
07 - 1 tablespoon fresh dill, chopped
08 - 2 tablespoons honey
09 - Zest of 1 lemon
10 - 2 tablespoons toasted walnuts, roughly chopped
11 - 1 tablespoon pink peppercorns (optional)
12 - Freshly ground black pepper, to taste
→ For Serving
13 - 1 baguette or rustic bread, sliced and toasted
# Method:
01 - In a medium bowl, combine the softened butter and olive oil. Whip until light and aerated using a hand mixer or whisk.
02 - Transfer the whipped butter onto a clean wooden or marble board. With a spatula, spread it evenly, creating decorative swirls and peaks for visual appeal.
03 - Sprinkle flaky sea salt uniformly over the butter base.
04 - Neatly layer cucumber and radish slices over the butter.
05 - Drizzle honey over the board, then evenly sprinkle lemon zest, walnuts, chives, and dill.
06 - Top with pink peppercorns and season with freshly ground black pepper to preference.
07 - Present immediately alongside slices of toasted baguette for dipping and spreading.
