Uni Butter Board
Yield: 4 Servings
Time: Approximately 20 minutes
1 60 gram uni tray
1/2 cup (1 stick) salted cultured butter, at room temperature
1 t yuzu juice
1 t + a pinch Piment d'Espelette (dried, ground Espelette pepper)
3 fresh shiso leaves, finely minced
1 t chives, finely minced
1 baguette, sliced
1 bunch radishes, sliced
1 English cucumber, sliced
Whip butter, half the sea urchin, yuzu juice, Piment d’Espelette, and shiso leaf until evenly incorporated.
Transfer uni butter to a sheet of plastic wrap and roll into a log.
Tightly tie off each end and chill overnight to allow flavors to marry.
When ready to serve, bring uni butter to room temp. While you wait, slice radishes, cucumber and baguette.
Once butter has softened, spread across your board.
Top with remaining sea urchin, a pinch of Piment d’Espellette, chive, salt, and pepper.
Arrange sliced radish, cucumber, and baguette around the butter. Enjoy!