- 10 ounces uni filet (one flat)
- 1 pound of unsalted butter, softened
- 2 tsp lemon juice
- 3 tsp kosher salt
- 1 tbs minced chives
- Pinch of ground black pepper
Using a rubber spatula, pass the raw uni through a fine mesh tami, making a purée.
Whip butter in a Kitchen Aid mixer until soft and lightly whipped.
Fold in the uni purée and gently mix. Scrape the sides of bowl throughout to ensure that all butter is incorporated into uni.
While still mixing, add lemon juice, salt and pepper. Once these ingredients are combined, add chives.
Remove from mixer and onto work space. Roll the uni butter carefully into a log. Refrigerate.