Uni Toast with Citrus & Shallot

Fresh uni on crisp buttered sourdough with pickled shallot and bright citrus. Simple, stunning.

Prep: 10 mins

Cook: 5 mins

Serves 2

Easy

Ingredients

1
Combine the minced shallot with the lemon juice, lemon zest, and yuzu juice in a small bowl. Let it sit for 5 minutes to lightly pickle and mellow the shallot.
2
Toast the sourdough slices until golden and crisp. While still warm, spread generously with the softened butter.
3
Arrange the uni pieces over the buttered toast, dividing evenly among the four slices.
4
Spoon a little of the shallot-citrus mixture over each toast, distributing the liquid and shallot pieces evenly.
5
Finish with a pinch of flaky sea salt, a crack of black pepper, and a scatter of fresh chives.
6
Add micro herbs or watercress if using. Serve immediately.

💡The quality of your ingredients is everything here - use the best sourdough, good butter, and the freshest uni you can get.
💡Don't skip the shallot pickling step. Raw shallot is too harsh; the acid softens it and adds brightness that cuts through the richness.
💡Serve this as a starter or light lunch. It's too rich for a main course.
💡If you can't find yuzu juice, a tiny splash of rice vinegar mixed with lemon works as a substitute.