Fried potato, caviar, wasabi cream and chives
These crispy potatoes topped with luscious wasabi cream and salty pops of salmon roe or caviar are easy to make but look super luxurious. Start your next gathering with these and be sure to impress your guests.
Recipe by Darren Robertson
Serves 8 as a snack
8 medium kipfler potatoes
1L chicken stock (or lightly salted water)
8 tsp Yarra Valley salmon roe or ethically sourced salmon roe*
1 tbsp chopped chives
Good pinch of Shima wasabi paste
Shima Wasabi flowers
1 small lemon
- Preheat a deep fryer or oven to 190C.
- Pop the potatoes in a pot, cover the potatoes in chicken stock (top with water if need be).
- Bring to a boil and simmer until really soft.
- Remove the potatoes from the stock, and refrigerate the potatoes until cold.
- Grate a small amount of lemon zest from the centre part of the lemon.
- Put the mascarpone into a small bowl and add zest and wasabi paste. Set aside.
- Remove the potatoes from the fridge, using the back of a tablespoon gently push down on each potato to make an indentation. Season with salt.
- Deep fry at 190C, for approximately 4 minutes or until golden and crispy.*
- Season again with salt, and pop onto a cooling rack.
- Spoon the wasabi mascarpone cream onto the indented side of the crunchy potato, top with roe, chopped chives, wasabi flowers and a little squeeze of lemon juice and lemon zest.
- Serve on your favourite little plates, on top of little paper to hold them steady. Eat using fingers.
*You can also use caviar if you really want to push the boat out or substitute good-quality anchovies instead.
*If you’d prefer not to deep fry the potatoes, after they are boiled and cooled, squash them and coat them in olive oil. Place them on a baking tray and bake at 190C, for approximately 40 minutes or until super golden and crispy.