📝 About This Recipe
Experience the 'butter of the sea' in its most elegant form with this luxurious appetizer that balances briny richness with bright citrus notes. This dish celebrates the delicate texture of fresh Uni (sea urchin roe) by pairing it with a crisp sourdough foundation and a zesty, whipped compound butter. It is a sophisticated starter that brings the essence of the Pacific coastline directly to your dining table.
🥗 Ingredients
The Foundation
- 1 loaf Sourdough Baguette (cut into 1/2-inch thick diagonal slices)
- 3 tablespoons Extra Virgin Olive Oil (high quality for brushing)
- 1 large Garlic Clove (peeled and left whole for rubbing)
Yuzu-Chive Butter
- 4 ounces Cultured Unsalted Butter (softened to room temperature)
- 2 tablespoons Fresh Chives (finely minced)
- 1 teaspoon Yuzu Juice (or fresh lemon juice as a substitute)
- 1/2 teaspoon Lemon Zest (finely grated)
- 1/4 teaspoon Fine Sea Salt
The Topping & Garnish
- 100-120 grams Fresh Sea Urchin Roe (Uni) (Grade A preferred, chilled)
- 1 pinch Maldon Sea Salt (for finishing)
- 1/4 teaspoon Shichimi Togarashi (Japanese seven-spice powder)
- 1/4 cup Micro Shiso or Radish Sprouts (for a peppery garnish)
- 1 small Radish (shaved paper-thin for crunch)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
-
2
In a small mixing bowl, combine the softened cultured butter, minced chives, yuzu juice, lemon zest, and fine sea salt. Use a spatula to whip the ingredients together until light and fully incorporated. Set aside at room temperature.
-
3
Arrange the sourdough slices on the prepared baking sheet. Lightly brush both sides of each slice with the extra virgin olive oil.
-
4
Toast the bread in the oven for 6-8 minutes, flipping halfway through, until the edges are golden brown and the center is crisp but still slightly yielding.
-
5
Immediately after removing the toast from the oven, rub the top of each hot slice with the raw garlic clove. The heat will melt the garlic slightly into the grain of the bread, providing a subtle aromatic base.
-
6
Allow the toast to cool for about 3-4 minutes. This is crucial; if the toast is too hot, the butter and uni will melt into a liquid mess.
-
7
Spread a generous layer of the Yuzu-Chive Butter onto each slice of toast, edge to edge.
-
8
Using a small offset spatula or culinary tweezers, very gently lift the individual uni lobes from their tray. Uni is incredibly delicate, so handle with care to keep the lobes intact.
-
9
Place 2 to 3 lobes of sea urchin on each piece of toast, layering them slightly for an attractive presentation.
-
10
Tuck 2-3 paper-thin radish slices between the uni lobes to add a refreshing textural contrast.
-
11
Sprinkle a tiny pinch of Shichimi Togarashi and a few flakes of Maldon sea salt over the top of the uni to enhance its natural sweetness.
-
12
Garnish with a few sprigs of micro shiso or radish sprouts and serve immediately while the toast is still crisp and the uni is cool.
💡 Chef's Tips
Always source 'Grade A' Uni which should look firm and bright orange; if it looks melted or dull, it won't have the desired clean ocean flavor. Do not skip the cooling period for the toast; placing cold uni on steaming hot bread will cause the roe to break down and lose its beautiful texture. If you cannot find yuzu juice, a mix of 2 parts lime juice and 1 part orange juice provides a similar floral citrus profile. When cleaning the uni tray, look for any small bits of shell or 'sea water' and gently pat the lobes dry with a paper towel if they are excessively wet before plating.
🍽️ Serving Suggestions
Pair this dish with a glass of chilled Vintage Champagne or a crisp Chablis to cut through the richness of the roe. A dry Junmai Ginjo Sake served cold is a traditional and harmonious pairing that highlights the umami of the sea urchin. Serve as part of a multi-course seafood crudo platter alongside oysters and scallop carpaccio. For a more substantial appetizer, serve two pieces of toast per person with a small side of lightly dressed arugula salad.