The simplest things are often the most satisfying. This is barely a recipe...it's more of a ritual. Butter so thick it pools in the crust. CP's Saltfish Padda smeared right into it. Thirty seconds. One slice. And suddenly, ordinary toast is ruined for you forever.

Pro tip:
For the best balance, make a beurre composé or compound butter by mixing the softened butter and Padda together before spreading:

CP Butter ratio:
- 2 parts butter
- 1 part CP’s Spiced Fish Pickles

So for 2 people:
- 40g butter
- 20g CP’s Spiced Fish Pickles, roughly 1 generous tbsp

This keeps the butter rich and creamy while letting the CP cut through with salt, vinegar, chilli, garlic, mustard and salted fish depth. Since CP already brings a strong savoury base, you do not need extra salt.

For a more reckless version, go 1:1 butter to Padda and eat it while the toast is still hot enough for the butter to sink into the bread.