Potato skins with whipped cod’s roe and caviar


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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Potato skins

Whipped roe



Preheat the oven to 220°C/200°C fan


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


Place directly onto the oven shelf and bake for 20 minutes


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


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


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


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


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


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


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


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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