1. Remove red veins on each roe by carefully scraping with the back edge of a spoon or a coin. Spoon edge should not be sharp as this could break the fine skin. Leave roe in pairs.

2. Arrange side by side in a flat dish, sprinkle thickly with salt and place another layer of roe on top if you have a good supply. Top with another lot of salt, adding enough to completely mask the roe. Leave for 6 hours.

3. Have a large bowl of cold water ready and dip each pair of roe into the water, lift out immediately and place flat on a rack. Smooth roe with fingers and drain for 10 minutes.

4. When drained, place flat on a clean wooden board and carefully place another board on top. Weigh down top board with a heavy object if board is not very heavy. Leave for 30 minutes.

5. Remove roe to a rack (stainless steel or chrome plated) and dry in an airy, shaded place for 1 week, turning roe once each day. Cover lightly with muslin to protect them. After drying, roe will be firm and an amber shade, varying in depth according to the original colour.

6. Store roe in a cool place - not in a sealed container. The longer they are stored, the firmer they become, and they will keep for up to 6 months. To store for longer, roe may be dipped in melted bees'' or paraffin wax, placed on flat trays and left until set. This protects the roe more, but it does not dry out as much as the uncoated roe. Connoisseurs prefer very firm roe.

7. To eat, remove wax coating if present and fine skin, and slice thinly. Excellent with crusty bread and butter as an appetizer. The dried roe may be used to make Taramosalata. Grate amount required and blend well with a little lemon juice until softened. Follow recipe directions to complete the Taramosalata (page 34).