Whipped cod’s roe and crispy chicken skin canapé with pickled cucumber
Chicken skin makes for a rich, savoury and totally moreish canapé base. These are baked until golden then topped with a whipped cod’s roe, sharp pickled cucumber and trout roe. Acidity from fresh lemon and pickled cucumber pair a treat with a non-alcoholic grapefruit cocktail like this refreshingly zesty Sipsmith FreeGlider Spritz (see below for the recipe).
Ingredients
Metric
Imperial
- 8 chicken skins, taken from 8 large or 12 small skin-on chicken thighs, undersides cleaned of excess fat and meat (or you can buy chicken skin from a butcher’s)
- trout roe, to serve
WHIPPED COD’S ROE
- 20g of fresh breadcrumbs
- 2 tsp whole milk
- 100g of smoked cod roe, outer membrane removed
- 1 egg yolk
- 1 small garlic clove, finely grated
- 20g of crème fraîche
- 1 lemon, zested, plus ½ juiced
- 80ml of vegetable oil
PICKLED CUCUMBER
SIPSMITH SPRITZ
- 400ml of Sipsmith FreeGlider Alcohol Free Spirit, chilled
- 1.2l pink grapefruit soda water, chilled
- 2 pink grapefruit, sliced and halved
Equipment
- 5cm cutter
- Piping bags
Method
Preheat the oven to 180°C and line a baking sheet with baking paper
Mix the fresh breadcrumbs in the milk and set aside to soak for 10 minutes
- 20g of fresh breadcrumbs
- 2 tsp whole milk
For the pickled cucumber, dissolve the salt and caster sugar in the white wine vinegar and 3 tablespoons of water. Submerge the cucumber in the pickling liquor and set aside to pickle (you can do this in advance if you prefer). Drain before using
Stretch the chicken skins out onto the baking sheet and sprinkle with flaky salt. Place a sheet of baking paper on top and a second baking sheet on top to weigh it down. Bake for 15 minutes until golden and crisp, then remove and drain the skins on kitchen paper. Once cool enough to handle, cut out 5cm discs using a pastry cutter and set aside to cool completely
- 8 chicken skins, taken from 8 large or 12 small skin-on chicken thighs, undersides cleaned of excess fat and meat (or you can buy chicken skin from a butcher’s)
Meanwhile, for the whipped cod’s roe, place the cod’s roe and egg yolk in a small food processor. Pulse briefly to combine, then add the soaked breadcrumbs and their liquid along with the remaining ingredients (except the oil) and blitz to form a smooth paste
- 100g of smoked cod roe, outer membrane removed
- 1 egg yolk
- 1 small garlic clove, finely grated
- 20g of crème fraîche
- 1 lemon, zested, plus ½ juiced
With the food processor running, slowly pour in the oil in a thin, steady stream to emulsify. If the mixture seems quite loose, add a little more oil until thickened. Taste and adjust the seasoning. Transfer to a piping bag and set aside in the fridge until needed
- 80ml of vegetable oil
To serve, pipe some of the whipped cod’s roe on to the chicken skin. Make a well in the middle with the back of a teaspoon and garnish with the cucumber and trout roe
- trout roe, to serve
For the grapefruit spritzes, fill the spritz glass with ice cubes. Measure 50ml Sipsmith FreeGlider alcohol-free spirit into each glass. Top up with pink grapefruit soda and stir to combine. Garnish with the grapefruit slices. Serve with the whipped cod's roe canapés
- 400ml of Sipsmith FreeGlider Alcohol Free Spirit, chilled
- 1.2l pink grapefruit soda water, chilled
- 2 pink grapefruit, sliced and halved
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