Smoked Peppered Mackerel and Sour Cream on Homemade Potato Chips

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

1. Preheat oven to 375F.
2. and generously brush 2 large baking sheets with some oil.
3. With a mandoline or other hand-held slicer cut 1 potato crosswise into 1/8-inch-thick slices.
4. Immediately arrange slices in one layer on 1 baking sheet and brush tops with some oil.
5. Sprinkle slices with salt to taste.
6. 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.
7. Make more chips with remaining potato.
8. Potato chips may be made 3 days ahead and kept in an airtight container at room temperature.
9. Top each potato chip with 1/4 teaspoon sour cream and a small piece of mackerel.

vegetable oil, potatoes, sour cream, mackerel

Taken from www.epicurious.com/recipes/food/views/smoked-peppered-mackerel-and-sour-cream-on-homemade-potato-chips-101192 (may not work)