Ingrients & Directions
10 oz Packet Jus-rol Shortcrust
-Pastry, thawed
1 oz Butter
2 oz Fennel, finely chopped
2 Spring onions finely chopped
4 oz Herring roes
Parsley for garnish
Roll out the pastry thinly and use to line four 7.5cm (3in) fluted flan
tins. Bake blind. In a frying pan melt the butter, add the fennel and
spring onions; cook gently for about 5min or until softened. Remove any
veins from roes and add to the pan; cook for 2-3 min until firm. Season.
Remove the roes from pan, chop into 5mm (1/4 in) pieces and spoon into
pastry cases. Top up with the vegetable mixture. Garnish with parsley.
Serve warm.
Yields
4 Servings