Roasted potatoes with roe mousse

A starter where oven-roasted potato slices meet a fluffy roe mousse. With simple ingredients, Teresa Välimäki has created an elegant beginning to the menu.

Ingredients

6 servings

 

  • 2–3 large Rosamunda potatoes
  • 2 tsp olive oil
  • Pinch of salt
  • 100 g rainbow trout roe
  • 1 small shallot
  • 1 dl heavy cream
  • Pinch of black pepper
  • 25 g rainbow trout roe for garnish
  • 0.5 dl chopped chives

Instructions

Wash potatoes well and dry. Slice off ends, then cut into ~1 cm slices. Toss with olive oil and salt. Roast on parchment-lined baking tray at 225°C for about 15 min until golden. Cool. Drain roe. Finely chop shallot. Whip cream. Gently fold in roe and shallot. Check seasoning. Place potato slices on a platter, top with roe mousse, and finish with roe and chives.

Thank you for the recipe Teresa Välimäki

Discover the products

Multipurpose Glass

28,5 cl 2 pcs

Fridge Jug

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Chopping board stainless steel

29×20 cm

Sarka thermo drinking bottle 0,5 L

green

Serving board marble brown

30 cm

Ceramic knife

20 cm

Cake stand ribbed

30 cm

Kitchen tongs stainless steel

Plate purple

20 cm

Balloon whisk

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Storage container glass with lid

1,52 L 23,5×17 cm

Salad servers champagne gold

Pastello plate sage

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