Gordon Ramsay\'s Great British Pub Food

SERVES 4

4sog herring roes

11/2 tbsp olive oil

sea salt and black pepper

7Sg butter, in pieces

4 slices of white or

brown bread

handful of flat-leaf

parsley, leaves only,

chopped

squeeze of lemon juice

lemon wedges, to serve

46 SAVOURIES WITH TOAST

Soft herring roes on toast

For those who have yet to try herring roes, they have a

surprising creaminess and delicious ta ste that is further

enhanced with a little nutty butter and lemon juice. Pile

them on freshly toasted crusty bread for a great balance of

flavours and textures.

Rinse the herring roes and pat dry on kitchen paper. Heat a large frying

pan and add the olive oil. Season the roes with salt and pepper and fry

in the hot pan for 2-3 minutes until lightly golden. Add the butter and

allow to melt. Spoon the foaming butter over the roes as they cook

for another minute or so, to encourage them to brown. Meanwhile,

toast the bread.

Remove the herring roes from the heat, add the chopped parsley and a

squeeze of lemon jUice and toss through quickly. en the seasoning.

Put a slice of toast on each warm plate and top with the herring roes,

spooning over any buttery pan juices. Serve immediately, with lemon

wedges on the side.