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Soft Herring Roes on Caper Toasts
- Serves
4
- Difficulty
Easy
By Gary Rhodes
Published 1999
Cod’s roe with bacon used to be a popular breakfast dish in the south-west of England and in Ireland, and herring roes were eaten for breakfast and high tea. Here they are briefly fried in butter before serving on hot toast spread with a caper butter – delicious!
Ingredients
8 - Plain flour, for dusting roes
50 g 2 oz
Method
Season the roes with salt and pepper and lightly flour. Melt a third of the butter and, once bubbling, add the roes. These can now be quickly pan-fried to a golden brown.
Mix the remaining butter with the capers and shallots, season with salt and pepper and spread on the hot toasts. Once cooked, arrange the roes on the toasts. Add a good squeeze of lemon to the butter the roes have been
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