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.