Bottarga Butter on Toast

Mix 20g of finely grated bottarga into 60g of softened salted butter, spread it across twelve toast pieces and finish with another 10g bottarga. The recipe serves four people at three pieces each.

Ingredient calculation

• Yield: 12 toast pieces
• Bottarga butter: one twelfth of the finished mixture per piece
• Finishing bottarga: approximately 0.8g per piece

Equipment

• Fine grater and digital scale
• Small bowl and flexible spatula
• Bread knife, tray and toaster or grill
• Serving board

Make the bottarga butter

1. Measure before grating. Remove any inedible covering as directed by the pack, then prepare 30g of edible bottarga. Return the remaining piece to label-led storage.
2. Create the spread. Grate 20g bottarga finely and fold it into 60g softened butter with lemon zest, chives and pepper.
3. Portion the mixture. Divide the finished mixture into twelve equal portions so every toast receives butter, grated roe and herbs.
4. Toast the bread. Cook all twelve slices until their surfaces are firm, then let harsh heat settle briefly.
5. Spread evenly. Apply one measured bottarga-butter portion to each slice while the bread remains warm.
6. Use the final 10g. Grate it across the twelve pieces and serve in a single layer.

Keep the bottarga allocation visible

Weigh the 20g bottarga mixed into the butter separately from the 10g finishing portion. Mix evenly, then divide the spread across twelve toast pieces. Add the finishing bottarga last rather than folding both allocations into the butter.

Toast troubleshooting

• The spread tears the bread: soften only the measured butter and apply it after the toast's surface heat settles.
• The grated bottarga forms lumps: use the fine face of the grater and mix it through in small additions.
• The toast becomes greasy: retain the measured butter and bottarga amounts and choose slices close to the stated 20g size.
• The finish falls off: grate the reserved bottarga while the butter surface is still soft.

Allergens and opened-pack boundary

Fish, milk and wheat, including gluten, are present. Bread may introduce other allergens and cross-contact, so check every exact label. The named butter and bottarga both contribute salt. Follow each opened pack's own storage instructions and serve the toast promptly; no storage life for prepared bottarga butter is inferred.

Keep edible weight and final mixture separate

The core spread is 60g butter plus 20g edible bottarga, or 80g before herbs. The 1g zest and 5g chives bring it to approximately 86g before pepper, so divide the finished mixture into twelve rather than calling it exactly 80g. The separate 10g finishing bottarga adds about 0.83g per piece.

Total bottarga is 30g across twelve pieces, or 2.5g each. Four people receiving three pieces each therefore receive 7.5g bottarga in total. Use the edible roe weight after removing any inedible covering, not the gross weight of a cut piece.

Purchase and storage check

The approximately 90g bottarga pack was £19 and available at the 12 October 2026 catalogue check. The recipe uses 30g edible roe, but the whole pack purchase remains £19 before butter, bread and checkout charges. The remaining weight depends on the received piece and trimming.

The current bottarga page says to wrap and refrigerate after opening, with best use within 30 days. Follow the received label and dates, and the butter pack's separate instructions. Mixed butter and roe do not acquire a storage life merely by combining the two individual labels.