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