Yield: 8 Servings

Ingredients

Chips:

• 3 pounds fingerling potatoes
  
• 1 gallon distilled white vinegar
  
  Tarama Aioli:
  
• Extra virgin olive oil
  
• 4 eggs
  
• 10 cloves of garlic, chopped
  
• 1 bunch dill, chopped
  
• ½ cup Dijon mustard
  
• 8 ounces tarama*
  
• Lemon juice (for seasoning)
  
• White vinegar (for seasoning)

Method

For the Chips:
Slice the fingerlings lengthways on the mandolin 1/8-inch thick. Rinse starch off sliced potatoes with cold water. Soak in cold vinegar for 12 hours. Drain and fry at 300° F until golden brown.

For the Tarama Aioli:
Emulsify oil into eggs, garlic, dill and mustard to make a basic mayonnaise. Fold in Tarama. Adjust mustard with the lemon juice and white vinegar.

To Assemble and Serve:
In a small serving bowl, top aioli with chips vertically.

* tarama refers to the salted and cured roe of the cod or the carp or cod

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