Potato skins with whipped cod’s roe and caviar

5.00

Potato skins were made for filling, and they go particularly well with this whipped cod’s roe, which is topped with salmon roe for an extra fishy touch. Use the insides of the potatoes to make another dish such as skordalia, or use to top a fish pie. These are fantastic served as canapés or as an element of a larger party spread.

First published in 2023
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Ingredients

Metric

Imperial

Potato skins

Whipped roe

Method

1

Preheat the oven to 220°C/200°C fan

2

Pierce the potatoes a few times with a skewer or fork, then rub with oil and season with salt

3

Place directly onto the oven shelf and bake for 20 minutes

4

Reduce the oven temperature to 190°C/170°C fan and cook for a further 45 minutes to 1 hour, or until a deep brown colour and tender all the way through

5

Allow the potatoes to cool a little, then cut in half and scrape out the insides and reserve for another use

6

Cut each piece of potato skin into three, so that you have 3 wedges, then rub with lightly with oil and season with a little more salt

7

Bake for 10–15 minutes, or until golden brown and crisp, turning once

8

To make the whipped roe, make a small cut in the piece of cod’s roe and gently peel away all the membrane

9

Transfer to a blender and briefly pulse, then stream in the olive oils with the motor running, until they are all incorporated

  • 80ml of light olive oil
  • 80ml of extra virgin olive oil
10

Mix in the crème fraîche, lemon juice and zest, and season with white pepper, then transfer to a bowl or, if piping the roe onto the potato skins, into a piping bag

11

Once the potato skins are completely cool, pipe or spoon a little whipped cod’s roe onto each one, then top with a little salmon roe and finely chopped chives

First published in 2023
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