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.
Luxembourg Potato Skins with Whipped Cod Roe
- 4 baby gold potatoes
- Vegetable oil for frying
- for the whipped cod roe or alternatively 8 tablespoons of taramasalata
- 2 slices soft whit sandwich bread crusts removed and cut into small squares
- 25 grams of cod roe tarama roe
- juice of 1/4 lemon
- 1 tablespoon golden shallot minced
- 1 small garlic clove minced
- 3/4 cup grapeseed oil
- For garnish
- Chives finely chopped
- To make the whipped roe from scratch
- soak bread in a bowl with 1/2 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 1/4 teaspoon of caviar and sprinkle the chives.
- Serve immediately