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Mashed Potatoes with Lumpfish Roe and Crispy Chicken Skin

Mashed Potatoes with Lumpfish Roe and Crispy Chicken Skin
Chef René Redzepi of Noma – Copenhagen, Denmark
Adapted by
Yield: 4 Servings


Lumpfish Roe:
400 grams cleaned lumpfish roe

Crispy Chicken Skin:
4 large pieces chicken skin

Bread Crumble:
2 pieces toast, frozen
4 tablespoons butter

Mashed Potatoes:
8 Ditta potatoes

Cream Broth:
250 milliliters heavy cream
250 milliliters whole milk

To Assemble and Serve:
¼ cup chopped shallots
1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped dill

For the Lumpfish Roe:
Season the roe with salt and sugar.

For the Crispy Chicken Skin:
Preheat the oven to 160ºC/320ºF. Clean the chicken skin and spread it flat on a parchment-lined baking sheet. Season with salt, place another piece of parchment paper on top of the skins, and top with another baking pan. Bake for 1 hour, until skins are golden in hue. Once crispy, break into smaller pieces.

For the Bread Crumble:
Tear the bread into fine pieces and toast in butter until golden brown. Season with salt.

For the Mashed Potatoes:
Peel the potatoes and boil in salted water until they are completely tender. Keep warm.

For the Cream Broth:
Bring the heavy cream and the milk to a boil. Keep warm.

To Assemble and Serve:
In a large, deep plate or bowl, spoon out a bit of the roe and stick a few fragments of the crispy chicken skins into the roe. Place the bread crumble, shallots, and chopped herbs alongside the roe in straight lines. Press the potatoes through a potato ricer tableside, and drizzle the cream broth over the food, letting the diners mash their own potatoes.