Crumpets with whipped seaweed and masago butter
by
Ingredients
- 9 crumpets, toasted
Masago butter
- 250g of unsalted butter
- 50ml of milk
- 5g of dulse seaweed flakes , toasted
- 50g of masago, plus more for topping
Method
1
Soften the butter at room temperature for at least 30 minutes
- 250g of unsalted butter
2
Whip the butter on high speed for 5 minutes, or until well aerated and creamy in texture
3
Reduce the speed to incorporate the milk and seaweed, then turn up the speed and whip for another 5 minutes
- 50ml of milk
- 5g of dulse seaweed flakes , toasted
4
Fold through the masago
- 50g of masago
5
Use to top the crumpets, adding more masago, if you like
- 9 crumpets, toasted
Discover more:
Go to Comments
Crumpets with whipped seaweed and masago butter
