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Make the butter first so that it has time to
chill. Put the butter into a mortar and pound
until completely soft. If you don’t have a mortar,
mash to softness in a bowl with a wooden spoon.
Mix in all the other butter ingredients, making
sure they’re well combined. Chill until the butter
firms up a bit and then, using your hands, form it
into a sausage shape. Roll smooth, wrap in
greaseproof paper and twist the ends, then chill
again. Alternatively, you can freeze the butter if
you haven’t used frozen prawns.
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Season the salmon with salt and pepper, lightly
brush with oil and barbecue for about 8 minutes on
each side – the exact time will depend on the
thickness of the fish. When it’s ready, put the
salmon on plates, cut off rounds of butter and
place them on top of the fish where they will melt
into lovely spicy pools. Enjoy.
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