• Toast
• butter
• anchovy paste
• 8 fresh herring roes
• 1 lemon
• cayenne pepper
• lemon
• parsley

Cut the toast into rounds or triangles and butter, then spread liberally with anchovy paste. Melt about 1 oz. butter in a pan and fry the roes until lightly browned. Drain well, then put on to the prepared toast, sprinkle with lemon juice and cayenne pepper. Garnish with slices of lemon and parsley.