Snail & Colbert butters

Butters can make a great addition to any meal, especially when served with grilled or poached salmon. Rub Colbert or Snail butter over the top of the salmon and let it melt in.

Colbert Butter
1 lb. butter, softened
1 T Worcestershire sauce
2 T parsley, chopped
1 T lemon juice
2 T English mustard
1 T tarragon
1½ T demi-glaze or meat glaze (if available)

Snail Butter
1 lb. butter, softened
5 shallots, diced finely
5 cloves garlic, diced finely
2 T walnuts, crushed finely
2 T parsley, chopped finely
½ T Pernod absinthe
1 T tarragon
½ T Worcestershire sauce

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Chef Smitty
Smitty is a personal chef specializing in dinner parties, cooking classes and special events. Trained under Master Chef Anton Flory at Top Notch Resort in Stowe, Vt., Smitty is known for his creative use of fresh ingredients. Smitty has been teaching skiing at Squaw Valley Alpine Meadows for more than 26 years each winter, and spends his summers working for High Sierra Waterski School since 2000. Smitty has been writing his chef column for Tahoe Weekly since 2005.