Serves
2-3
Cook Time
15-20 mins
This meaty smoked mackerel dip takes its inspiration from the classic Spanish pairing of smoked paprika, garlic and potatoes. The smoked paprika lends a fruity smokiness to the dip, and the potato comes in the form of an irresistibly crunchy chip - ready to be dunked into the dip with reckless abandon!
This Recipe Features:
Fishwife Slow Smoked Mackerel
$32.00
This meaty smoked mackerel dip takes its inspiration from the classic Spanish pairing of smoked paprika, garlic and potatoes. The smoked paprika lends a fruity smokiness to the dip, and the potato comes in the form of an irresistibly crunchy chip - ready to be dunked into the dip with reckless abandon!
This Recipe Features:
Fishwife Slow Smoked Mackerel
$32.00
Ingredients
- • 1 tablespoon olive oil, plus more to serve
- • 1 large shallot, finely minced
- • Sea salt to season
- • 1 large clove garlic, finely minced
- • 2 teaspoons smoked paprika
- • 1 teaspoon sweet paprika
- • 1 teaspoon dried oregano
- • 1 tin Fishwife Smoked Mackerel, filets removed from the oil and finely flaked
- • ½ teaspoon sherry vinegar
- • ½ cup full fat sour cream
- • ¼ teaspoon red pepper flakes
- • Potato chips to serve
Directions
- In a small frying pan set over medium heat, add the olive oil, shallots, and a small pinch of salt. Cook, stirring occasionally, until the shallots have fully softened and surrendered their sweetness - about 8 minutes. Add the garlic, both paprikas, and dried oregano. Stir to fully combine, and cook for a minute or two to allow the aromatics to bloom. Take this flavor bomb off the stove and transfer to a mixing bowl.
- Add the mackerel and sherry vinegar to the allium and spice mixture, and mix with a fork until the mackerel has fully broken down into light, feathery flakes. Fold in the sour cream, mixing well to make sure it's evenly incorporated.
- In the same small frying pan you used moments ago, heat a couple teaspoons of olive oil over medium heat. When the oil is warm, add the red pepper flakes and cook for 2-3 minutes until the red pigment of the peppers has given the olive oil a warm tint.
- Drizzle the chili infused olive oil over the smoked mackerel dip, and serve alongside a generous portion of potato chips.
This Recipe Features
Fishwife Slow Smoked Mackerel
$32.00
