Follow these steps for perfect results
Butter
soft
Fresh Dill
finely chopped
Salt
to taste
Black Pepper
to taste
Parsley
finely chopped
Chives
finely chopped
Fresh Horseradish
freshly grated
Lemon Juice
Brown Prepared Mustard
Anchovy Fillets
mashed
Herring
skinned, boned, mashed
Prepare each flavored butter separately.
For Dill Butter (Maslo Koperkowe): Fork-blend 1/2 cup soft butter with 2-3 Tablespoons finely chopped fresh dill and salt & pepper to taste.
For Garden-Green Butter (Maslo Z Zielenina): Fork-blend 1/2 cup soft butter with 1 Tablespoon each finely chopped fresh dill, parsley and chives. Season with salt & pepper to taste.
For Horseradish Butter (Maslo Chrzanowe): Cream 1/2 cup soft butter, then blend in 1 Tablespoon freshly grated horseradish and 2 teaspoons lemon juice plus a dash of salt. May be mixed in a blender.
For Mustard Butter (Maslo Musztardowe): Fork-blend 1/2 cup soft butter with 1-2 Tablespoons brown prepared mustard, 2 teaspoons lemon juice and a dash of salt.
For Anchovy Butter (Maslo Sardelowe): Combine 1/2 cup soft butter with 3 or 4 mashed or ground anchovy fillets (canned). For a more pronounced anchovy taste, blend in a little of the anchovy oil. Optional: Sprinkle in a little bit of lemon juice.
For Herring Butter (Maslo Sledziowe): Soak 1 small herring in cold water overnight, then skin, bone and mash or grind. Combine with 1/2 cup soft butter. Optional: A little lemon juice may be added.
Serve the butters on tiny, Polish-style canapés or open-face sandwiches.
Arrange decoratively on a tray or platter for serving.
Expert advice for the best results
Soften the butter completely before mixing to ensure a smooth texture.
Adjust the amount of herbs and seasonings to your taste.
Use high-quality butter for the best flavor.
Everything you need to know before you start
5 minutes
Butters can be made ahead of time and stored in the refrigerator for up to a week.
Arrange canapés artfully on a platter, garnishing with fresh herbs.
Serve with sliced baguette, crackers, or rye bread.
Pair with cheeses and cold cuts.
Such as Pinot Grigio or Sauvignon Blanc
Discover the story behind this recipe
Traditional Polish appetizer, often served during festive occasions.
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