200 g (8 oz) shortcrust or puff pastry.
200 g (8 oz) herring roes
1 1/4 cup (1/2 pint) 300 ml milk
3 tbls (25 g) 1 oz flour
2 tbsp (25 g) 1 oz butter
4 rashers bacon
1 tablespoon lemon juice
1 level tablespoon tomato puree (paste)
salt and pepper
2 oz (50 g) grated cheese
200 g (8 oz) herring roes
1 1/4 cup (1/2 pint) 300 ml milk
3 tbls (25 g) 1 oz flour
2 tbsp (25 g) 1 oz butter
4 rashers bacon
1 tablespoon lemon juice
1 level tablespoon tomato puree (paste)
salt and pepper
2 oz (50 g) grated cheese
method
1. Add salt and pepper to the milk and poach the herring roes in it.
2. Drain when they are soft and use the milk to make a white sauce with flour, butter and grated cheese.
3. Add the lemon juice and tomato puree to the sauce.
4. Mix in the roes, and pour into the pastry case.
5. Cut the rind off the bacon rashers and arrange them on the top of the flan.
6. Bake at 180°C (350°F) mark 4 until the flan is heated through and the bacon crispy.
2. Drain when they are soft and use the milk to make a white sauce with flour, butter and grated cheese.
3. Add the lemon juice and tomato puree to the sauce.
4. Mix in the roes, and pour into the pastry case.
5. Cut the rind off the bacon rashers and arrange them on the top of the flan.
6. Bake at 180°C (350°F) mark 4 until the flan is heated through and the bacon crispy.
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