Potato skins with whipped cod roe


  • Serves 20 people

"Please ask the kitchen at Luxembourg if they'll share their potato skins recipe. Such great party food."
Marion Gordon, Yeronga, Qld

To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

  • 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
01   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).
02   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.
03   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.
04   Spoon whipped cod roe into potato skins, top with ½ tsp of caviar, sprinkle with chives and serve warm.
Note Caviar and cod roe (often sold as tarama roe) are available at select delicatessens and fishmongers.
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