French butter and radish terrine Visual of a cow
serves 6-8
  • Prep Time
    30 minutes
  • Additional Time
    4 to 6 hours
  • Total Time
    4 to 6 hours and 30 minutes
  • 12 ounces small (about ½ inch) round radishes
  • 1¼ cups (2½ sticks, or 280 grams) unsalted butter (preferably European), diced and at room temperature
  • Neutral oil (vegetable, not olive)
  • Slices of fresh bread
  • Fleur de sel
3-Step Recipes, Apps Snacks

French Breakfast Radish Butter Terrine recipe

"Good butter and fresh vegetables are such a satisfying and simple contribution to the world. Eating it is an experience greater than the sum of its parts." –Chef Jamie: @culinaryvegetablesinstitute

STEP 1: prep radishes

Using a knife or kitchen scissors, remove the taproots and leafy tops from the radishes, forming perfectly round spheres. Wash and thoroughly dry the radishes.

STEP 2: add radishes to french butter

In a large bowl, fold the softened butter with the radishes using a rubber spatula. Oil a mini loaf pan (about 5¾ by 3¼ by 2 inches) and line it with plastic wrap; press and pull the wrap as needed to eliminate air bubbles. Transfer the radish butter to the pan and spread it to the edges; smooth the top and tap the pan on the counter to remove any air bubbles. (Alternatively, transfer the butter directly to a sheet of plastic wrap or parchment paper and roll it into a log.)

STEP 3: cut and serve

Refrigerate the terrine until very firm, 4 to 6 hours. Using the plastic wrap, lift the terrine out of the pan and transfer to a work surface. Remove the wrap. Using a very sharp knife or gently serrated bread knife, cut the terrine into ¼-inch-thick slices. Serve with slices of fresh baguette and finish with fleur de sel.

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