Project Description

Cheyenne potato shells with herring roe
by Pierre Sang Boyer

For 4 people
Prep time: 10 minutes
Cook time: 20 minutes


  • 4 Cheyenne potatoes
    30 g herring roe
  • 10 g flying fish roe with wasabi
  • 1 natural yoghurt
  • 1 lemon
  • 1 bunch of aromatic herbs
  • Salt & pepper
  • Olive oil


Cook the potatoes in their skins (place in cold salted water) for 20 minutes, then drain and keep warm.
Mix the yoghurt, lemon juice and olive oil. Season to taste. Cut the potatoes and cover with the herring roe.
Garnish with herbs and serve with the yoghurt sauce.