Luxembourg potato skins filled with whipped cod roe make an elegant and flavorful appetizer. Small baby potatoes are steamed until tender, the flesh is scooped out, and the skins are fried until crisp. They are then filled with a creamy whipped cod roe, finished with a small spoonful of caviar and a sprinkle of finely chopped chives. This bite-sized starter is perfect for a dinner party, holiday gathering, or any occasion that calls for a refined hors d’oeuvre.
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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
Ingredients
- 4 baby gold potatoes
- Vegetable oil for frying
- Whipped cod roe (see recipe) or 8 tablespoons taramasalata
- 2 slices soft white sandwich bread, crusts removed and cut into small squares
- 25 grams 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, small amounts for topping
- Chives, finely chopped
Instructions
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Make the whipped cod roe: soak the bread in 1/2 cup warm water until softened, then squeeze out excess liquid.
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In a blender, combine the softened bread, cod roe, lemon juice, minced shallot, and minced garlic and process until smooth.
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With the blender running, pour the grapeseed oil in a steady, thin stream until the mixture becomes creamy. If the mixture is too thick, add a little warm water to reach the desired consistency.
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Season with sea salt, black pepper, and additional lemon juice to taste. Chill until ready to use.
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Steam or simmer the baby potatoes until tender, about 20–25 minutes, depending on size. Allow to cool until you can handle them comfortably.
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Cut each potato in half and gently scoop out most of the flesh with a spoon, leaving a thin shell. Reserve the scooped potato for another use, such as mashed potatoes.
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Heat enough vegetable oil for deep frying to a high temperature. Fry the potato skins in batches until golden and crisp, about 5–6 minutes. Drain on paper towels and season lightly with salt.
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Fill each crisp potato skin with a spoonful of whipped cod roe. Top each with about 1/4 teaspoon of caviar and a sprinkle of finely chopped chives.
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Serve immediately so the skins remain crisp and the flavors are bright.