Loved by chefs the world over
Paul Gayler - Executive Chef, The Lanesborough

Flavoured butter


  • 1 tbsp Maldon Barbecue Sea Salt
  • 1 tsp Maldon Smoked Sea Salt Flakes
  • 250g good quality unsalted butter
  • 1 small deseeded red chili, finely chopped
  • Zest and juice of one lime
Maldon Smoked Salt

Great served over grilled fish, shellfish and my favourite - barbecue chargrilled corn on the cob.

Mix all the ingredients together in a bowl; beat well with a wooden spoon until very smooth and creamy. Place half the prepared butter on a sheet of waxed kitchen paper, shape into a log and roll it up tightly, twisting the ends to secure shut. Repeat using the remaining butter the same way

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