Hot chips and tarama

Instructions

1. For the tarama, cut the bread into 5 cm chunks. Place in bowl, cover with water and allow the bread to soften for 10 minutes. Squeeze out most of the water, then place the bread into a food processor or thermomix with the onion, lemon juice and roe. Blend until smooth. With the motor running, gradually add the oil as if you were making a mayonnaise. Once smooth and creamy in texture, add sea salt to taste. If it needs more lemon juice add more. Tasting is so important to get the best result, the recipe is a guide but trust your taste. Transfer to a bowl and refrigerate for 30 minutes or until ready to serve.
2. Peel and cut the potatoes into thick chips and run under cold water.
3. Heat the extra virgin olive oil in a large heavy based saucepan or a deep fryer to 130˚C, using a digital thermometer.
4. Dry the potato chips well and place in the oil and fry for about 5 minutes or until the potato becomes translucent and soft, without colour. Remove from the oil and drain and let cool to room temperature.
5. Increase the oil temperature to 190˚C. Place the chips back in the oil and fry until golden and crisp. Drain well and season with sea salt. Serve with tarama for dipping.