1. In a saucepan, combine vinegar, wine and shallots.
2. Bring to a boil and reduce to simmering. Cook until almost dry.
3. Allow to cool, and then place Plugrá Butter, Miso, and shallot mixture in a mixer. Mix on low speed until combined.
4. Roll into a log in parchment or wax paper, and refrigerate until ready to use.
5. Grill salmon to desired doneness.
5. Remove from heat and top with slices of White Wine Miso Butter.
6. Allow butter to melt over fish, and garnish with chives.