Remove your pat of butter from the fridge, so that it starts to soften at room temperature. Mix it in a large bowl with a wooden spoon or electric beaters until lighter and easier to shape.
Sprinkle in your Seaweed Salt, chopped herbs and lemon zest then mix until you have an even distribution. Slightly wet your hands and roll the butter on a large sheet of baking parchment into a roll 2” across. Once you have an even cylindrical shaped seaweed butter, seal the ends with a twist and return to the fridge or freezer to set.
Use this flavoured butter with bread for the ultimate fish finger butty, grilled white fish or as a base for white wine sauce for cooking seafood or chicken.