Dill Caper Butter

dill caper butter on rye crispbread with egg

Try spreading this savory compound butter on a piece of rye crispbread topped with sliced hard-boiled egg and fresh dill.



4 tablespoons unsalted butter, room temperature

1 tablespoon small capers stored in brine, rinsed and drained and chopped

1 tablespoon chopped fresh dill

Salt and pepper to taste


Mix all ingredients together.  Season to taste with salt and pepper (it may not need salt because of the capers). Store in the fridge for up to two days or freeze in a wrapped cylinder shape for up to 3 months.  

Keywords: butter, compound butter, dill, capers, Scandinavian, Nordic