Dulse Butter (Seaweed Butter)

A stack of butter rounds dotted with seaweed flakes.

This easy recipe for Dulse Butter is the perfect addition to steak, lobster, baked potatoes, and more!

5 from 1 vote

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Prep Time: 5

Chilling time: 3

Total Time: 3 5

Servings: tablespoons

Calories: 116kcal

Author: Dolly (Maritime Country Kitchen)

Ingredients

▢ ½ cup unsalted butter softened to room temperature (113 grams)
▢ ½ teaspoon lemon juice (optional)
▢ 3 tablespoons crumbled dulse or seaweed of your choice
▢ Salt to taste (optional)

US Customary - Metric

Instructions

Add the softened butter to a medium-sized bowl.
Mix well with an electric mixer, or by hand using a silicone spatula.
Once the butter is smooth and whipped, add the lemon juice and mix again.
Add the crushed dulse (or seaweed of choice) to the butter, and mix again until well distributed.
Taste and adjust salt to your preference.
Place a piece of parchment paper on a flat surface, and bring the butter into one solid mass.
Drop the butter onto the sheet of parchment paper, and use clean hands to pat it into a log shape.
Use the parchment to roll it into a tight log, and twist the ends of the paper to seal them.
Place the butter in the fridge on a flat surface and chill for at least 3 hours before serving.
To serve, unroll and cut into slices. Serve with your favorite seafood dishes or as a topping for a delicious grilled steak, baked potatoes, or the dish of your choice.

Notes

Storing: Leftover seaweed butter will store in the fridge for up to 5 days. If you want longer storage, transfer the log to an airtight storage bag and store in the freezer for up to 3 months. Thaw before using.

Seaweed options: Use any dried seaweed of your choice. Dulse and nori are two very popular options that are widely available depending on your region.

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