Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 32 |
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Store-bought potato chips, heated to crisp and refresh, would make this a very quick hors d'oeuvre. Ingredients:
3 tablespoons vegetable oil |
2 medium yukon gold or other boiling potatoes |
3 tablespoons sour cream |
an 8-ounce package smoked peppered mackerel |
Directions:
1. Preheat oven to 375°F. and generously brush 2 large baking sheets with some oil.
2. With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil. Sprinkle slices with salt to taste. Bake slices in middle of oven until golden, 10 to 15 minutes, and with a metal spatula immediately transfer to a rack to cool completely. Make more chips with remaining potato. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.
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