This one was kinda fun! I’ve done compound butters with fish and tartar sauce with fish, and the pickle butter I made for this pan-roasted salmon was almost like a combination of the two. It could hardly be easier to stir up, and, flavored with fragrant tarragon, tangy pickle and mustard, it perfectly complemented both the salmon and the little corn fritters I made to go with it. I’ll definitely be making this one again, particularly since we don’t go through pickles quickly and I still have most of a jar of my fantastic lacto-fermented dill pickles from this summer to use up.