Soft potato mousse with lumpfish roe, toasted bread and herbs
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)
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.