Chef's Recipes

Potato skins with whipped cod roe

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

  • 5 mins preparation
  • 35 mins cooking
  • Serves 20
  • Print
Potato skins with whipped cod roe
"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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  • 10 baby King Edward potatoes
  • For deep-frying: vegetable oil
  • To serve: caviar (see note) and finely chopped chives
Whipped cod roe
  • 8 slices (100gm) soft white sandwich bread, crusts removed, cut into 5cm squares
  • 55 gm cod roe (see note)
  • Juice of ½ lemon, plus extra for serving
  • 1 golden shallot, thinly sliced
  • 1 garlic clove, thinly sliced
  • 500 ml (2 cups) grapeseed oil


  • 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.