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Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips

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Smoked Peppered Mackerel and Sour Cream on Homemade Potato ChipsGourmet Studios

Store-bought potato chips, heated to crisp and refresh, would make this a very quick hors d'oeuvre.

Recipe information

  • Yield

    Makes about 32 hors d’oeuvres

Ingredients

3 tablespoons vegetable oil
2 medium Yukon Gold or other boiling potatoes
3 tablespoons sour cream
an 8-ounce package smoked peppered mackerel

Preparation

  1. Step 1

    Preheat oven to 375°F. and generously brush 2 large baking sheets with some oil.

    Step 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.

TagsYukon Gold PotatoPotatoRoot VegetableVegetableSour CreamDairySideStarterNut FreeGluten FreeMake AheadQuickBroilGourmet
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