Potato Skins with Whipped Cod Roe (Luxemburg)

Luxembourg potato skins with whipped cod roe was a perfect beginning to our elegant meal. The little baby potatoes were scooped out and the skins fried. They were then stuffed with a delicious whipped cod roe and topped with some caviar and chives. This is a seriously delicious appetizer that would be wonderful for any classy affair. If you don’t want to make the whipped cod roe from scratch you could use taramasalata which can be found in many Greek markets. The cod roe is often sold as tarama roe.

4 baby gold potatoes
vegetable oil, for frying

Whipped Cod Roe:
2 slices soft white sandwich bread, crusts removed and cut into small squares
cod roe (tarama roe) (25 g)
¼ lemon, freshly squeezed
1 Tbsp. golden shallot, minced
1 small clove garlic, minced
¾ cup grapeseed oil

Garnish:
caviar
chives, finely chopped

You can make the whipped roe from scratch or use 8 Tbsp. of taramasalata. If making from scratch:
Soak bread in a bowl with ½ cup of warm water until soft. Squeeze out water and set aside.

Blend the bread, roe, lemon juice, shallot and garlic in a blender under smooth. Gradually pour in the grapeseed oil in a steady stream adding a little warm water if it is too thick. Add a little sea salt, pepper and additional lemon to taste. Refrigerate until ready to use.

Steam the potatoes until tender about 20-25 minutes. When cool enough to handle scoop out the potato removing most of the flesh with a spoon. You can use the flesh for mashed potato or other use.

Heat the vegetable oil to high, deep fry the skins until golden and crisp about 5-6 minutes.

Drain on a paper towel and season with salt.

Spoon the whipped cod roe into the skins and top with ¼ tsp. of caviar and sprinkle the chives.

Serve immediately.

Makes 8 servings.