Herb & Pomegranate Butter Terrine

Servings: 12

Total time: 1 hour 15 minutes

INGREDIENTS

2 cups unsalted butter, softened

2 teaspoons Diamond Crystal® Kosher Salt, divided

2 tablespoons chopped fresh parsley, plus more for garnish

2 tablespoons chopped fresh chives, plus more for garnish

1 teaspoon lemon zest

⅓ cup fresh pomegranate seeds, plus more for garnish

½ teaspoon black pepper

DIRECTIONS

Line a small, about 20-ounce, terrine dish, loaf pan, or mold with plastic wrap or parchment paper, leaving enough overhang to cover once filled.

Whip butter with a hand mixer until light and fluffy, about 2-3 minutes. Add 1 ½ teaspoons of kosher salt, parsley, thyme, chives, lemon zest and black pepper, and mix until evenly incorporated.

Fold in pomegranate seeds and transfer mixture to the prepared dish, pressing down gently to release any air pockets. Smooth top into an even layer using a spatula and cover with overhanging plastic wrap. Transfer pan to refrigerator and chill until firm, at least 1 hour, or overnight.

When ready to serve, unwrap and invert terrine carefully onto a serving plate. Peel off plastic wrap and garnish with additional pomegranate seeds, parsley and chives as desired. Sprinkle with remaining kosher salt, and serve.

Tip: Serve with crostini, crackers, crudite or tinned fish.