These devilled roes make an excellent first course. Serve them piping hot on slices of freshly toasted bread, liberally buttered and cut in half.
2 tablespoons flour
8 oz. soft herring roes
1 oz. butter
1 small onion, finely chopped
1 small green pepper, white pith removed, seeded and finely chopped
1 teaspoon prepared curry powder
1/4 teaspoon Worcestershire sauce § teaspoon black pepper g teaspoon cayenne pepper
1 teaspoon dry mustard
1 tablespoon sweet mango chutney
1 tablespoons chicken stock
2 slices warm buttered toast
Put the flour on a small plate. Dip the herring roes in the flour and coat them all over.
In a small frying-pan, melt the butter over moderate heat. When the foam subsides, add the roes and fry them for 3 to 4 minutes, turning them frequently, or until they are lightly browned. With a slotted spoon, remove the roes from the pan and set them aside on a plate.
Add the onion to the pan and fry, stirring occasionally, for 8 minutes or until it is soft and translucent but not brown.
Add the green pepper and curry powder and fry, stirring frequently, for 3 minutes. Stir in the Worcestershire sauce, pepper, cayenne, mustard, chutney and stock. Cook the sauce for 1 minute. Return the roes to the pan and turn and toss them in the sauce. Cook for 1 to 2 minutes or until they are heated through.
Turn the roc mixture on to the toast slices, set on warmed plates, and serve.