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Luxembourg Potato Skins with Whipped Cod Roe

Course Appetizer
Cuisine Luxembourg
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 pieces
Author International Cuisine


  • 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
  • Caviar
  • 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