Butter Board topped with ROE

By Cacey Madden

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.