the Sage Test Kitchen

Smoked Anchovy Butter

Name: Smoked Anchovy Butter
Cook time: 600 s
Total time: 4200 s
Yield: Makes 150g
Ingredients: 115 g unsalted butter - at room temperature; 20 g anchovy fillets - rinsed and patted dry; 1 tsp finely grated lemon zest; 2 tbsp chopped flat-leaf parsley; Pinch of hickory wood chips

the Smoking Gun®

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1 hr 10 mins total time

10 mins active time

Easy

Makes 150g

Ingredients

Measurements:

115 g unsalted butter
at room temperature
20 g anchovy fillets
rinsed and patted dry
1 tsp finely grated lemon zest
2 tbsp chopped flat-leaf parsley
Pinch of hickory wood chips

Instructions

1
Blend the butter, anchovies, zest and parsley in a small food processor until combined. Transfer the mixture to a bowl and cover with cling film.
2
Connect the large end of the hose to the Smoking Gun barrel. Add a pinch of wood chips to the burn chamber and place the other end of the hose under the cling film with the opening sitting above the butter. Seal with cling film.
3
Turn the smoking gun to High Speed and ignite the wood chips. Switch to Low Speed for a few seconds until the bowl is filled with a dense smoke. Switch to Off position. Remove the hose and reseal the cling film. Infuse for 3 minutes, then stir well.
4
Meanwhile, cut a 30cm square of parchment baking paper. Spoon the butter mixture onto the paper in a log shape, about 4cm in diameter. Roll up in the paper and twist the ends to seal. Refrigerate for 1 hour, or until firm. Butter will keep in the refrigerator for up to 2 weeks.
5
Cut butter into 1cm slices and serve over steak, chicken, prawns or vegetables.