Ingredients
The following ingredients have 20 Servings
- 10 baby King Edward potatoes
- For deep-frying: vegetable oil
- To serve: caviar (see note) and finely chopped chives
- 8 slices (100gm) soft white sandwich bread, crusts removed, cut into 5cm squares
- 55 gm cod roe (see note)
- Juice of ½ lemon, plus extra for serving
- 1 golden shallot, thinly sliced
- 1 garlic clove, thinly sliced
- 500 ml (2 cups) grapeseed oil
Instruction
- For whipped cod roe, soak bread in a bowl with 500ml warm water until soft (5 minutes), then gently squeeze out water and set aside. Blend bread, roe, lemon juice, shallot and garlic in a blender until smooth, then gradually pour in grapeseed oil in a steady stream, adding a little warm water if mixture becomes too thick. Pass through a fine sieve, and season to taste with lemon juice, sea salt and pepper. Refrigerate until required (it keeps for a day in a sealed container).
- Steam potatoes until tender (20-25 minutes), then, when cool enough to handle, halve them lengthways and scoop out most of the flesh with a spoon. Reserve skins; flesh can be reserved for mash or soup.
- Heat vegetable oil in a saucepan until 180C. Deep-fry potato skins until golden and crisp (5-6 minutes; be careful, hot oil will spit). Drain on absorbent paper and season with sea salt.
- Spoon whipped cod roe into potato skins, top with ½ tsp of caviar, sprinkle with chives and serve warm.
