When I was a child, in Auvergne, my mother used to cook only with sweet butter. The semi-salted butter, I only knew it the few times we ate a seafood platter in a restaurant. Rhalalala, slices of rye bread spread with salted butter … it was too good.
Then I came to Bordeaux to study. Among my classmates there were many Breton girls who cooked only with semi-salted butter, even to prepare cakes. I think that’s when I started buying it and I never stopped. I still have them both in my refrigerator.
What about you? Are you more of a soft butter or semi-salted butter?
For 1 twenty tartines :
- 10 slices of black bread (Swedish bread)
- 1 box of tuna au naturel (net weight: 190 g)
- 50 g of butter salty
- 12 lemon
- 2 tablespoons of whipping cream
- 1 clove of garlic
- 10 sprigs of chives
- 1 pinch of Espelette pepper
- 15 radish
30 minutes before preparing the rillettes, take out the butter, dice it and let it soften at room temperature.
Drain the tuna and pour it into a small bowl. Crush it with a fork and add the soft butter. Relax the preparation with the juice of the half lemon and the whipping cream. Add the pressed garlic, the chopped chives and the pinch of Espelette chilli pepper. Taste and, if necessary, add a little salt.
Cut the slices of bread in half and toast them.
Spread with tuna rillettes and decorate with radish slices.
Simple and delicious