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