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    • Simple Recipes For Soft Herring Roes

    Mark Sharron
    Easy
    10 minutes
    1kg

    Devilled Soft Roes

    The delicious flavours of this easy and quick dish are sure to please every household. The cost per portion is less than £3. There is nothing better than devilled soft roes. There is a hint of crispiness around the edges, and a wonderful creaminess to the roes. As soon as you take a bite out of them, they literally melt. That sounds delicious. There's no doubt that this one will make a comeback.

    When using only a small amount of roe

    There are only a handful of products that we sell that are packaged and frozen jointly, such as herring melts. The reason for this is that individual freezing of these products is difficult because they are soft. To get enough melts you need without using the whole pack all at once, place the sealed package in the fridge overnight, after which, a sufficient amount of melts will have defrosted, or you can place any remaining melts in a ziplock bag and tightly seal it Make sure all air has been removed, and then put it back in the freezer. If you need to use them again, they will be perfectly fine.
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    Ingredients

    • 1 pack of herring melts/ soft roe (about 1lb)
    • 1-2 teaspoons of cayenne pepper
    • 50g of flour
    • 50g of butter
    • lemon juice

    Method

    • How to Make Simple Soft Herring Roes
    • Pat herring roes dry with kitchen paper to remove excess moisture
    • Place flour on a plate and season with cayenne pepper, mixing thoroughly
    • Gently roll each roe in the seasoned flour to coat evenly
    • Melt butter in a nonstick frying pan over medium heat
    • When butter foams but is not browned, add coated roes gently to the pan
    • Cook roes for 2–3 minutes on the first side, until firming and lightly golden
    • Using a palette knife, carefully flip each roe and cook other side for 2–3 minutes
    • Remove roes when golden and cooked through (they should still be soft inside)
    • Transfer cooked roes to a warm plate
    • Add a squeeze of lemon juice to the hot pan butter, swirl to combine
    • Spoon pan butter and lemon mixture over the roes for gentle glazing
    • Plate immediately for best texture and flavor
    • Serve with extra lemon wedges on the side
    • Garnish with a light sprinkling of cayenne or fresh parsley if desired
    • Enjoy as a standalone delicacy or on thin toast as a starter
    • Serve piping hot for the best contrast of textures