Recipe: Citrus Butter (Cook's Magazine, 1990)

CITRUS BUTTER

"Butter infused with orange, lemon and lime zest and juice, especially delicious on fish or meat, grilled or smoked."

1 teaspoon grated orange zest
3 tablespoons orange juice
1 teaspoon grated lemon zest
1 teaspoon lemon juice
1 teaspoon lime peel
1 teaspoon lime juice
3 tablespoons minced fresh parsley
1/4 pound butter, softened
Salt and Ground black pepper

Mix all ingredients including 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl. Transfer to a sheet of parchment paper and shape butter mixture into a 6-inch log. Wrap and freeze until the butter is firm, about 30 minutes. (Can be frozen up to 2 months.)

TO SERVE:
As a main dish, place a 1-inch piece on the cooked and/or smoked fish or meat of your choice and serve.

As an appetizer, spread the Citrus Butter on French bread slices, top with a cucumber slice and then a piece of smoked salmon or fish. Garnish with capers and dill.

Makes 1/2 cup
Source: Cook's Magazine, June 1990