Smoked Anchovy Butter

Ingredients

• 125g butter, softened
• 20g anchovies, drained
• Zest of ½ lemon
• 2 tablespoons chopped parsley
• Sea salt to taste
• Pinch of hickory wood chips

Method

1. Place butter, anchovies, zest and parsley in the bowl of a food process and blend until roughly chopped and combined. Season.
2. Put butter in a bowl and cover with plastic wrap. Add pinch of hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
3. Cut a 30cm square of baking paper, place butter in the centre and roll to a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks.