100 ml/32 fl oz dry white wine
80 g/3 oz pressed dried grey mullet or tuna roe, sliced
100 g/3½ oz butter, softened
2 teaspoon Dijon mustard


1.Pour the wine into a saucepan, add the roe and cook until tender.
2.Remove from the heat and leave to cool, then drain.
3.Cream the butter in a bowl, then crumble in the roe and beat well. Beat in the mustard.
4.For crostini.

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