250 g quality unsalted butter, chopped into 2 cm cubes and frozen
100 g paperbark
Pinch of sea salt
Tear the paperbark into 4–5 pieces and arrange them inside a large metal bowl.
Set the frozen butter cubes evenly in a metal sieve and place the sieve over the bowl.
On a heatproof surface, use a blow torch to ignite the paperbark until it begins to smoke. If it flames, gently blow it out to maintain a smoulder.
Cover the setup with foil, creating a small vent hole at one corner to allow controlled airflow. Let the smoke infuse the butter for several minutes.
Repeat the smoking process 3–4 times, reigniting the paperbark as needed to maintain a steady smoke.
Once smoked, transfer the butter to a bowl. Add sea salt and whip with a balloon whisk or stand mixer until pale, soft, and fluffy.
Serve with warm sourdough, damper, or Johnny cakes, or use as a flavour-packed finishing butter for grilled meats.
Use good quality cultured butter for the best texture and depth of flavour.
Freeze the butter in small cubes for maximum smoke absorption.
Keep a spray bottle of water nearby in case the paperbark flames too much.
Sieve
Metal bowl
Tin foil
Blow torch or lighter
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