Dorado roe on dark rye

This was a largely improvised snack, so I'm certain the community can add to it. I've never used roe before. This is one serving.

butter
1/4 white onion, sliced in quarter crescents
one clove garlic (I used elephant garlic as it is milder)
herbs to taste
white wine
tomato sauce
one slice thin dark rye bread

one-half skein of dorado roe, sliced lengthwise so the membrane is on one side and the roe on the other
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sautee onions and garlic in butter until just limp, while warming the rye bread in the same pan.

Remove rye bread and add roe, cooking about one minute per side, or to taste.

Place roe on the bread on a plate and sprinkle with sea salt.

Add herbs, and a small amount of tomato sauce and wine to pan and heat until reduced, about two minutes.

Spoon onion mixture over roe and add cilantro or chives as desired.

It's quick, uses only one pan (a plus for me) and has a very mild flavor. I liked it.

Miss Judy, I looked around the web a bit, but found little, so I just experimented with what I had in the pantry. One can never go wrong starting out with garlic and wilted onions in butter and adding wine.

Good for you, Cap--you deserve the break.

Shari, "and [I] have been known to chow down on raw stuff I find on kelp!"

I think I remember a photo of you doing just that! Good stuff. Actually, I followed your lead and tried it raw, but it was essentially tasteless. The accompaniment helped it a lot. I was going to cook it as per Miss Judy, but I had no chicken eggs, so I raided the larder.