Serves 4
3/4-1 lb (350-450g) soft herring
roes
1 tablespoon plain flour
1 level teaspoon curry powder salt and freshly milled pepper
2 oz (50g) butter
dash of Worcestershire sauce dash of vinegar
4 slices hot buttered toast
Separate the herring roes, rinse and carefully pull away the thread. Take care when handling not to break the very thin membrane surrounding them or they will lose their shape. Mix together the flour and curry powder and season with salt and pepper, then evenly coat the roes in the seasoned flour.
Melt the butter in a frying pan over moderate heat, add the roes and fry gently for 3-4 minutes, turning once. The roes should he firm but not crisp. Add a dash of Worcestershire sauce and vinegar. Serve on hot buttered toast.
Variation: Herring roes are also very good simply fried in butter, and seasoned with salt and pepper. Add a squeeze of lemon juice just before serving.