Horseradish Nut Butter

Heat 20 g of butter in a frying pan and toast the nuts in it. Turn several times. Remove the pan from the heat and let the nuts cool down. Peel and press the garlic. Wash the chives, drain well and cut into fine rolls. Finely chop the cooled nuts. In a bowl, cream the remaining butter with salt. Stir in the nuts, garlic, chives and horseradish with a wooden spoon.

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