Dessert

Radish Herb Butter Terrine Recipe

ByElara Stone January 8, 2026January 8, 2026

Introduction

This Radish Herb Butter Terrine is a fresh and elegant appetizer that’s perfect for spring gatherings or a simple snack. Layers of creamy butter, fresh herbs, and crisp radishes create a beautiful and flavorful spread.

A rectangular block of pale yellow butter with green herbs evenly mixed inside sits on a white plate, with one slice cut and laid flat beside it, revealing multiple thin layers of green herbs and tiny red flecks within the butter. To the side, there are light beige crackers with dark specks, a small clear glass bowl with honey and a white honey dipper, and bright orange and pale pink edible flowers adding color and texture on the plate. The scene is set on a white marbled surface, with soft green leaves blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

10½ tbsp fresh chives (chopped, about 1½ tbsp per layer)
3½ tbsp fresh dill (chopped, about ½ tbsp per layer)
8-9 radishes (thinly sliced)
8 oz unsalted butter (I used Kerrygold)
3 tbsp olive oil
1 lemon (zest only)
Flaky salt (a pinch per layer plus more for serving)
Honey (for serving)
Crackers of choice (for serving)
Baguette (sliced and toasted in olive oil, for serving)

Instructions

Step 1: Wash and chop the chives and dill. Set aside.
Step 2: Using a mandoline or a very sharp knife, shave the radishes as thin as possible. Pat them dry thoroughly to avoid making the butter watery.
Step 3: Cube the unsalted butter and soften it in the microwave for about 25 seconds, checking every 5 seconds to prevent melting. Whisk in the olive oil and lemon zest until smooth.
Step 4: In a mini loaf mold, layer the ingredients in this order: softened butter, 1½ tbsp chopped chives, ½ tbsp chopped dill, a pinch of flaky salt, and a layer of sliced radishes. Repeat this layering about 7 times or until all ingredients are used.
Step 5: Gently tap the mold on the counter to remove any air bubbles. Cover and refrigerate for about 2 hours, or until the terrine is firm.
Step 6: To serve, unmold the terrine and slice it. Place slices on crackers or toasted baguette, drizzle with honey, and sprinkle with additional flaky salt if desired.

Tips & Variations

Use a mandoline for evenly thin radish slices to achieve a smooth terrine texture.
Try adding finely chopped mint or parsley along with the chives and dill for a different herbal note.
If you don’t have a mini loaf mold, a small lined container or ramekin can work as an alternative.
Serve with a drizzle of good quality honey to balance the peppery radishes.

Storage

Store the terrine covered in the refrigerator for up to 5 days. Keep it well wrapped or in an airtight container to prevent it from absorbing other fridge odors. Serve cold or at room temperature. If needed, let it sit at room temperature for 10 minutes before serving to soften the butter slightly.

How to Serve

A rectangular block of pale yellow herbed butter with visible green and purple specks sits center on a white plate with two thin red lines near the edge; behind it are three groups of crackers: light beige square crackers with perforations, round light beige plain crackers, and irregularly shaped golden-brown crackers. To the right of the butter are four multicolored edible flowers—orange, pink, purple, and yellow—nestled next to two black sesame seed crackers. On the left side of the plate, there is a small glass bowl filled with honey and a wooden honey dipper resting in it. The plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

It’s best to use unsalted butter so you can control the salt level in the terrine. Salted butter may make the dish too salty, but you can still use it if you adjust the amount of flaky salt added.

Can I prepare the terrine ahead of time?

Yes, this terrine can be made up to 2 days in advance. Just keep it refrigerated and covered until ready to serve.

Elara Stone