My smoked bone marrow butter

So I had to try it after SirPorkalot's introduction. Don't know if this is what it's supposed to look like, but here it is. I was smoking pork belly anyway so why not. In retrospect I would better have made a log of the product and then cut into tabs for freezing but hope this ice cube tray method works as well. Scraped the bowl and tried it on my sourdough bread toast. Taste is very subtle (I expected a more pronounced taste). Truth is, I had only 45 g. of shallot and made up the rest with onion. I also did not have unsalted butter so I reduced the salt to 1 1/2 tsp. of salt and it could have used the full 2 tsp. but that can be fixed easily. All in all, I think it will be great on steak etc.