Warm roe & fennel tartlets

Yield: 4 Servings

Measure Ingredient
10 ounces Packet Jus-rol Shortcrust Pastry, thawed
1 ounce Butter
2 ounces Fennel, finely chopped
2 \N Spring onions finely chopped
4 ounces Herring roes
\N \N 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 (¼ in) pieces and spoon into pastry cases. Top up with the vegetable mixture. Garnish with parsley. Serve warm.

Source: Jus-rol: Pastry for today

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