Entree: New Zealand – Maori Cuisine – Kina on Toast (Fresh sea urchin roe served on buttered toasted bread)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 8 fresh kina (sea urchins), yielding about 6 oz (170 g) roe total
- 4 slices sturdy bread such as sourdough, about 12 oz (340 g) loaf portion (such as sourdough bread)
- 2 tbsp (30 g) unsalted butter, softened
- 1 tbsp (15 ml) fresh lemon juice
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 1 tbsp (6 g) finely chopped chives or spring onion
- Sea salt, to taste
- Freshly ground black pepper, to taste

Instructions

1. Using kitchen shears or a small serrated knife, carefully cut the top of each kina to open the shell; pour off any liquid and rinse gently in cold seawater or salted water to remove debris. Scoop the orange roe (gonads) out with a spoon and place in a bowl.
2. Gently remove any dark membranes from the roe and give a light rinse if needed; pat dry on paper towel and taste one to check freshness.
3. Lightly toast the bread until golden. Spread 1 tsp (5 g) butter on each warm slice so it melts into the toast.
4. Mix the kina roe with lemon juice, olive oil (if using), chopped chives, and a pinch of salt and pepper; fold gently to combine without breaking the roe into a paste.
5. Spoon the kina mixture onto each buttered toast slice, garnish with additional chives if desired, and serve immediately to preserve the fresh texture and flavor.