Something fishy with Simon Rhodes from Lobsterpot Fishmongers, Wood Street Food Hall

FOR years I have been unable to get hold of soft herring roe, but recently we have been able to obtain some, which is good news for those of you who remember what a delight these are.

If you are not sure why there is a huge demand for these little treasures, let me enlighten you!

If you have bought herrings the chances are that a few of them will have the soft roe in them which is a bonus.

These soft roes, or ‘milts’ as they also called, are the product of the male herring. They are soft and white in colour and to obtain them in quantity is obviously labour intensive.

Having said that they are economical, delicious and packed with vitamin D.

Here are a couple of recipes for soft roe.

Devilled Roe

First carefully wash the roes in cold water and pat dry with kitchen towel.

Then lightly flour them in peppered flour.

Then melt some butter in a pan and add some cayenne pepper and a little chilli salt.

Fry the roes for about 2-3 minutes and serve with some fresh rocket salad.

Creamed Herring Roe

First wash the roes carefully under cold water. Then finely chop it – I find the side of a teaspoon in a bowl works very well, but a small paring knife on a chopping board would also do the job.

Finely chop some spring onion and mix it in, and add cream cheese (or mayo) and give it all a good thorough mix until it’s nice and creamy.

Add the lemon juice and beat it in, and season to taste. This is ideal if you wish to store it in the fridge in an air tight jar for later.

Use it as an accompaniment with toast or with poached eggs.