1. Pour boiling water over the roes and leave them to stand for 30seconds to blanch

2. Drain the roes and chop them roughly. Discard any discoloured parts

3. Drain the oil from the tuna and flake the fish using a fork

4. Heat 2 oz of the butter in a pan and fry the shallot until softened

5. Add the roes and tuna to the shallot and crush the mixture down with a fork

6. Cook the mixture for a few minutes then remove the pan from the heat and leave it to cool slightly

7. Beat the eggs in a bowl

8. Stir the fish mixture into the eggs and season to taste with salt and pepper

9. Melt the remaining butter in an omelette pan and cook 1 large or 4 small omelettes

10. Spread some butter on a warm serving dish

11. Place the omelette on top and serve immediately

List of ingredients required:

(serves 4 people)

Salt and black pepper
8 oz soft herring roes
1 shallot, peeled and finely chopped
3 oz unsalted butter
3 to 3 and 1/2 oz tin tuna fish
8 eggs