1) Take the cod roe can and open at both ends. Press roe onto a plate.
2) Cut roe in 1 inch pieces and dip each slice first in egg, then in bread crumbs.
3) Take a skillet and heat butter in it.
4) Fry coated slices until golden brown. Remove and place on a platter.
5) Take a saucepan and put soup in it. Cook over low heat until thoroughly heated, stirring constantly.
6) Pour sauce over roe patties.
7) Garnish with dill sprigs and lemon wedges. Serve immediately.