A simple yet elegant bite, these crispy olive oil potato chips are topped with tender mackerel, creamy tartare mayonnaise, briny capers and fresh chives. Bursting with savoury, coastal flavours, they make an effortless appetiser for entertaining. Serve alongside pickled mussels for a deliciously moreish seafood spread.
Makes about 20
1 packet Torres olive oil potato chips
120g tin Albo Mackerel fillets in olive oil, drained
¼ cup Sabato tartare mayonnaise
3 Tbsp Pons capers or caperberries, drained
3 Tbsp chives, chopped
On each potato chip, place a piece of mackerel. Then, put about half a teaspoon of the tartare mayonnaise on top. Finish each mouthful by garnishing with a caperberry or a few capers and a sprinkling of chives. Serve straight away so the chips remain crisp.
Match with: Izadi Blanco Rioja
Recipe by Julie Le Clerc
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