Herring-Roe Toasts

Name: Herring-Roe Toasts
Cuisine: Scottish
Ingredients: (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (2) Poach the roes in water with salt, white peppercorns, a small bay leaf and a dash of vinegar; drain carefully; coil each roe on a round of buttered toast, dot with butter and broil for five minutes; sprinkle with lemon juice and minced parsley.; (1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon and crisply fried parsley.

Preparation info

Difficulty
Easy

Appears in

The Scots Kitchen

By F. Marian McNeill

Published 2015

About

Method

(1) Lightly fry the roes in butter; or dip in olive oil and grill; then coil each roe on a round of buttered toast, sprinkle with lemon juice and cayenne, and garnish with slices of lemon