Warm roe & fennel tartlets
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 10 | ounces | Packet Jus-rol Shortcrust Pastry, thawed |
| 1 | ounce | Butter |
| 2 | ounces | Fennel, finely chopped |
| 2 | Spring onions finely chopped | |
| 4 | ounces | Herring roes |
| Parsley for garnish | ||
Directions
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