Chefs' Recipes

Potato skins with whipped cod roe

Australian Gourmet Traveller recipe for potato skins with whipped cod roe from Luxembourg, Melbourne.
Potato skins with whipped cod roe

Potato skins with whipped cod roe

John Paul Urizar
20
5M
35M
40M

“Please ask the kitchen at Luxembourg if they’ll share their potato skins recipe. Such great party food.”

Marion Gordon, Yeronga, Qld

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Ingredients

Whipped cod roe

Method

Main

1.For whipped cod roe, soak bread in a bowl with 500ml warm water until soft (5 minutes), then gently squeeze out water and set aside. Blend bread, roe, lemon juice, shallot and garlic in a blender until smooth, then gradually pour in grapeseed oil in a steady stream, adding a little warm water if mixture becomes too thick. Pass through a fine sieve, and season to taste with lemon juice, sea salt and pepper. Refrigerate until required (it keeps for a day in a sealed container).
2.Steam potatoes until tender (20-25 minutes), then, when cool enough to handle, halve them lengthways and scoop out most of the flesh with a spoon. Reserve skins; flesh can be reserved for mash or soup.
3.Heat vegetable oil in a saucepan until 180C. Deep-fry potato skins until golden and crisp (5-6 minutes; be careful, hot oil will spit). Drain on absorbent paper and season with sea salt.
4.Spoon whipped cod roe into potato skins, top with ½ tsp of caviar, sprinkle with chives and serve warm.

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