Soft Roes On Toast

450 g/1 lb soft roes, washed
salt
2 tablespoons mushroom ketchup
1 tablespoon Worcestershire sauce
1/2 teaspoon anchovy essence
freshly ground black pepper
4 slices wholemeal bread
juice oil lemon
pinch of cayenne pepper

Poach the roes in salted water to cover for 15 minutes, then drain very thoroughly.

Mix together the mushroom ketchup, 'Worcestershire sauce and anchovy essence. Add salt and pepper to taste, then add the roes and mix well. Toast the bread lightly on both sides. Pile the roes on the toast and grill under medium heat for 3 minutes. Arrange on individual plates, then sprinkle with the lemon juice and cayenne pepper. SER VES 4