Grilled Boneless Salmon Steaks with Horseradish Dill Butter

110 g butter, softened
½ cup drained bottled horseradish
2 tbsp finely chopped fresh dill
1 tbsp finely chopped shallot
2 tsp SIDS SALT & PEPPER
4 (2-3 cm thick) salmon steaks
1-2 tbsp olive oil

Stir together butter, horseradish, dill, shallot, ½ teaspoon SIDS SALT & PEPPER in a bowl with a rubber spatula until combined well. Transfer butter to a sheet of baking paper or wax paper and roll into a 2 cm thick cylinder. Twist ends of paper to close, then chill until firm, about 20 minutes.
Prepare grill for direct-heat cooking over medium-hot charcoal.
Put salmon steaks on a cutting board with tail-like flaps nearest you. Halve 1 steak lengthwise by cutting along each side of large centre bone. Remove and discard bones. (you will end up with 2 thin pieces of fillet) Flip 1 piece over, turning it so rounded thicker portion is nearest you. Push halves together to create a yin-yang presentation, wrapping tail-like flaps around outside of steak. Wrap a piece of kitchen string around outside of steak, going around once or twice, and tie ends.
Brush salmon on both sides with oil, then sprinkle with remaining SIDS SALT & PEPPER.
Oil grill rack, then grill salmon, covered only if using a gas grill, turning over once and if necessary moving to area with no coals underneath to avoid flare-ups, until just cooked through, 6-8 minutes total.
Serve each fish steak topped with a slice of horseradish butter.