Lumpfish roe

    Soft potato mousse with lumpfish roe, toasted bread and herbs
    Serves 4
    300 g cleaned lumpfish roe
    750 g large potatoes (skinned weight)
    100 g butter
    1.5 dl wholemilk
    Sea salt and fresh ground pepper
    4 slices of day-old bread
    ½ dl olive oil
    1 handful of herbs (nasturtiums, dill, fennel)

    Potato Mousse
    Peel the potatoes and place them in a pot with water. Boil the potatoes in unsalted water until they are soft. Pour the water off of the boiled potatoes. Mash the potatoes with a potato-masher. Warm milk and butter in a pot and add the mashed potatoes and blend them together with a wooden spoon so that you get a soft and creamy potato mousse.

    Be careful not to stir the mousse too much, and don’t whisk it with a wirewhisk, because then you risk the mousse becoming lumpy in consistency.

    Cut the bread into coarse cubes and place them in a pan with half of the olive oil. Fry until the croutons are entirely crisp and golden; garnish with a little salt.

    Take the croutons out of the pan and place in a bowl.

    Serve the potato mousse on 4 plates, divide the lumpfish roe among them, garnish with croutons and lots of herbs on top.
    Serve as a lunch or a large hors d’oeuvre.


    Translated by Kristofer Coffman