The many different uses for and types of butter are notable in Nordic cuisine. In cafés and bistros, butter is often served whipped, giving it a light, airy consistency not dissimilar to whipped cream. The contrast it makes with crunchy crispbreads is very satisfying. Try it out by simply whipping some up with an electric beater. Use room-temperature butter; it will take about 5 minutes.
Also common in cooking or to spread on bread is brown butter. Known more popularly worldwide as beurre noisette, it has a lovely nutty, caramel flavour that brings an additional depth of flavour to dishes. This recipe shows you how to make basic brown butter, and then I add extra butter for a spreadable version, suitable for the table.
I also recommend adding a little spice to this recipe. Half a teaspoon of lightly ground fennel seeds, dill seeds or parsley seeds can be cooked with the butter.