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 will easily scale if you’re feeding a crowd. 

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

Instructions 

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.