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450g herring roes

1 1/2 tbsp olive oil

sea salt and black pepper

75g butter, in pieces

4 slices of white or brown bread

handful of flat-leaf parsley, leaves only, chopped

squeeze of lemon juice lemon wedges, to serve

For those who have yet to try herring roes, they have a surprising creaminess and delicious taste that is further enhanced with a little nutty butter and lemon juice. Pile them on freshly toasted crusty bread for a great balance of flavours and textures.

Rinse the herring roes and pat dry on kitchen paper. Heat a large frying pan and add the olive oil. Season the roes with salt and pepper and fry in the hot pan for 2–3 minutes until lightly golden. Add the butter and allow to melt. Spoon the foaming butter over the roes as they cook for another minute or so, to encourage them to brown. Meanwhile, toast the bread.

Remove the herring roes from the heat, add the chopped parsley and a squeeze of lemon juice and toss through quickly. Check the seasoning.

Put a slice of toast on each warm plate and top with the herring roes, spooning over any buttery pan juices. Serve immediately, with lemon wedges on the side.