• 1/2 cup unsalted butter
  • Tinned sardines
  • 1 head green garlic
  • 1 shallot
  • 2 tablespoons fresh tarragon
  • 2 tablespoons fresh fennel fronds
  • Zest from 1/2 meyer lemon
  • 1 teaspoon chili flakes
  • Salt to taste


  1. Bring the butter to room temperature.
  2. Finely dice and caramelize the shallots and green garlic (a roasted garlic clove could be used as well). Allow to cool to room temperature.
  3. Finely chop tarragon and fennel fronds.
  4. Combine fresh herbs, salt, chili flakes, and lemon zest in a small bowl.
  5. In a mortar and pestle or a bowl with a fork, combine butter, caramelized shallots and garlic, and one or two sardines (depending on your audience).
  6. When combined, add in the fresh ingredients.
  7. Transfer the butter to a bowl and serve right away or use parchment paper to roll and chill.
  8. Serve with radishes and fresh sourdough.