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