A good compound butter can be a game changer for the home cook. Excellent on a piece of bread, or used as a finishing for fish, chicken, beef or vegetables. This can be made with any combination of the following seaweeds: Nori, kelp, sea lettuce, grapestone and toasted nori flakes.
1 stick of salted butter, softened
2 T ground dry seaweeds
optional- 1/2 tsp lemon zest
You can grind the seaweeds in a food processor, spice mill, blender, whatever you've got. Or just chop very fine. Mix with softened butter and zest if using either by hand or with a food processor. Store in a jar or roll into a log and wrap with parchment paper, and keep in the fridge.