Ingredients

For the seaweed butter:
80g Sea lettuce
80g Peppered dulse
240g Unsalted butter
70g Shallots, peeled and finely diced
9 drops Tabasco sauce
Lemon juice
Salt
For the herring roe:
100g Herring roe, or herring melts
For the infused Olive Oil:
500g Olive oil
¼ Bulb of garlic
25g Thyme
25g Rosemary
For the Vinaigrette:
80g Dijon mustard
165g Chardonnay vinegar
500g Olive oil
6g Salt
0.5g Finely ground black pepper
To serve:
30g Harina PAN maize flour
100g Herring roe
1 slice Rye sourdough
Infused Olive Oil
50g Seaweed butter
Rocket leaves
Vinaigrette

Method

For the seaweed butter:
Wash the seaweeds 3 times in a bowl of fresh cold water. This will ensure to remove any leftover sand.
Pick through the dulse to ensure that only leaves are being used. Allow the butter to come to room temperature. In the meantime, place a pan filled with water over medium high heat. Once boiling, add the seaweed and blanch for 10 seconds.
Remove from the water using a slotted spoon and place in a bowl filled with iced water. Allow to cool completely. Once cool drain the seaweed onto a tray lined with kitchen paper. Squeeze any excess water if necessary.
Finely chop up the seaweed and place into a bowl with the other ingredients. Season with the lemon juice and salt. Mix until fully combined. Roll into “logs” and store in the fridge.
For the herring roe:
Rinse the roe under cold running water for approximately 10 minutes.
Cut each roe into halves or into thirds, depending on size.
Store on a tray lined with kitchen paper, covered with clingfilm.
For the infused Olive Oil:
Place all the ingredients into an airtight container and allow to infuse for 24 hours.
Strain and reserve.
For the Vinaigrette:
In a bowl, whisk the mustard and vinegar together until emulsified.
Slowly add the olive oil and continue to whisk until the oil has fully emulsified.
Season with salt and pepper.
Taste and adjust the seasoning as necessary. Store in the fridge in an airtight container.
To serve:
Place the flour in a bowl and add the herring roe.
Toss the roe around the flour to coat thoroughly. Shake off any excess.
Place on a tray, cover and place in the fridge. In the meantime, set up a deep fat fryer to 180oC.
Fry the herring roe for 2 minutes.
While the roes are frying, brush the sourdough lightly in infused olive oil and char on the grill.
Warm the seaweed butter in a pan.
Once the roes are cooked, remove onto a tray lined with kitchen paper and season with salt.
Place the toast onto a plate, top with the fried roe.
Drizzle the melted seaweed butter on top.
In a small bowl, mix the rocket with the vinaigrette to coat and place on top of the roe.

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