Herring roes on toast

Serves 4

Herring roes - also known as soft roes or milts - are normally sold frozen or defrosted but can occasionally be found fresh in spring and early summer. The frozen ones cook quite nicely and, treated correctly, no one will know.

Herring roes - also known as soft roes or milts - are normally sold frozen or defrosted but can occasionally be found fresh in spring and early summer. The frozen ones cook quite nicely and, treated correctly, no one will know.

400-450g herring roes
150g butter
Salt and freshly ground white pepper
4 x 11/2cm thick slices of bread, a small bloomer-style loaf will do
60g capers, drained and rinsed
1tbsp finely chopped parsley

Dry the herring roes on some kitchen paper. Heat 50g of the butter in a trusty heavy frying pan or, better still, a non-stick one. Season the roes and cook them on a medium heat until they are golden brown - they will curl up during cooking. Meanwhile toast the bread. When the roes are ready pile them on the toast. Melt the rest of the butter in the pan, add the capers and parsley, and spoon it over the roes.