CARAWAY DILL BUTTER (for fish, vegetables, or as a spread for smorrebrod or scanapes)

8 tablespoons (1 stick) unsalted butter, at room temperature

4 tablespoons chopped fresh dill

2 teaspoons caraway seeds, toasted and crushed (toast caraway seeds in a nonstick skillet over low heat, shaking pan occasionally, until fragrant, 3 to 5 minutes)

2 teaspoons aquavit

freshly ground black pepper to taste

1. Stir all the ingredients together in a small bowl. Cover and refrigerate. The butter will keep for three days.

from Julee Rosso and Sheila Lukins, The New Basics Cookbook