In a small bowl, cream the butter, then add in the salt and dill.

Lay out a piece of parchment paper. Using a spatula, scrape the butter mixture onto the parchment paper into the shape of a log.

Roll the log up, twisting the ends tightly. Refrigerate until firm - about 1-2 hours.

When you're ready to serve, unroll and slice into 1/2-inch thick pieces.

Store leftovers in the refridgerator for 1 week, or in the freezer in a sealed bag/container for up to 1 month.