Butter Board topped with ROE

Butter Board topped with ROE by Sam Schwab

1 cup unsalted butter (preferably local or Kerrygold Irish Butter), softened

Maldon sea salt, to taste

Freshly ground pepper, to taste

2 tablespoons pickled red onion slices

1 tablespoon fresh herbs (we like parsley and dill), chopped

Pinch of red pepper flakes, to taste

(optional) edible flowers, for garnish

1. Slather softened butter all over a medium-sized charcuterie board (beware: butter can stain certain types of wood).

2. Sprinkle sea salt, ground pepper, red pepper flakes, pickled red onion, and fresh herbs all over. Using a Mother of Pearl caviar spoon, dollop caviar organically around the board. Garnish with edible flowers, if on-hand.

3. Devour with bread, crackers, or mini toasts. We recommend using a Mother of Pearl caviar spreader instead of a traditional butter knife to prevent the caviar from oxidizing.