Churned Butter with Seaweed

Umami, briny and creamy. Dulse and wakame fleck the pale butter. Ocean spray hits first, then sweet milk follows. No fishiness — just gentle, salty depth. Soft as a cloud. Blended from pasteurised cream with hand-harvested Breton seaweed. Slowly incorporated to preserve flakes. A small dairy — kelp foraged at low tide. Land meets sea. Slather on grilled oysters or soda bread. Melts over steamed mussels or new potatoes. Finish a piece of salmon or a baked potato. Pair with Muscadet or a dry cider. Let it soften — then taste the tide.