In a small bowl combine the butter, lemon zest, sea salt, paprika, dill, and tarragon until the fully incorporated. Lay out a small piece of plastic wrap. Spoon the butter into a long line. Wrap the plastic wrap around the butter, forming a tight cyclinder. Chill until firm.
To serve, slice the butter cylinder into 8 slices and place atop hot cooked fish or chicken. The butter will melt, creating an instant herb sauce.
Notes
Refrigerate for one week or freeze for up to 4 weeks. Thaw in the refrigerator before serving.