Harissa and preserved lemon butter

French 10 Mins Prep

1. Place softened butter in a small bowl and work it with a spatula until soft and creamy.
2. Add the harissa paste, chopped coriander and plenty of freshly ground black pepper.
3. Cut the pulp from the preserved lemon and discard. Finely chop the rind, then add it to the butter and mix well.
4. Spoon the butter onto a piece of cling wrap or foil and roll it into a log.
5. Chill in the refrigerator until firm and slice the butter when you’re ready to eat.

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