Soft Roes on Toast

Serves 4

Herring roes, soft roes or milts, are normally sold frozen or defrosted, but can occasionally be found fresh during the spring and early summer months. The frozen ones do, however, cook quite nicely and, provided they are treated correctly, no one will know the difference.

serves 4

600-800g (about 11/2lb) herring soft roes

150g (5oz) butter

salt and freshly ground pepper

flour, to dust

4 slices of bread (a small bloomer-style loaf is ideal)

65g (2½oz) drained capers

1 tablespoon chopped parsley

1 Place roes in a calander or sieve and pour boiling water over them and drain immediately.

2 Pat the roes dry on some kitchen paper. Heat a knob of the butter in 1 large or 2 smaller frying pans, preferably non-stick. Season the roes with salt and pepper, flour them lightly, shaking off any excess, and cook them over medium heat on both sides until they are golden brown (they will tend to curl up during cooking, but don't worry).

3 Meanwhile, toast the bread on both sides. When the roes are ready, pile them on the toast. Melt the rest of the butter in the pan, add the capers and parsley, and spoon it over the roes.