Smoky Sardine Dip with Homemade Purple Potato Chips
Growing up in an Ashkenazi Jewish home in the North Eastern United States, no holiday table was complete without bagels (except one…), lox, smear, and of course, the often-overlooked smoked whitefish salad. As a young boy, I steered clear of this spreadable stuff, far more interested in the sweeter, kid-friendly items like kugle and chocolate rugelach. Now, at 34, I’m channeling my inner opa(h) and making up for lost time. Because not all of us live near a quality deli, I developed this fun take on an old classic with tinned sardines and smoked paprika. The flakey, tangy mix of fish and crème fraiche has the slightest kiss of smoke and comes together in five minutes flat. If you’ve got a little extra time to spare, the warm, homemade purple potato chips offer a fresh crunch and a fun pop of color. Otherwise, grab your favorite kettle variety and call it a day. As a Massachusetts native, it’s Cape Cod Chips or nothing, for me!
1 tin sardines in olive oil
1/3 cup crème fraiche or sour cream
½ small shallot, minced
2 cloves garlic, minced
2 tbs chives, minced
Zest of 1 lemon1 tsp lemon juice
½ tsp sea salt (+ more to taste)
½ tsp smoked paprika (+more to taste)
Fresh cracked black pepper to taste
10 small purple potatoes
4 cups neutral oil for frying
Drain sardines and reserve to the side. In a small bowl, mash the sardines with a fork until well-flaked. Add crème fraiche, shallot, garlic, 1.5 tbs chives (save remainder for plating), lemon zest and juice, kosher salt, and black pepper. Mix to combine well. Stir in the smoked paprika, little by little until you reach your desired level of smokiness, adding extra if desired. Stash in fridge to let flavors meld.
Wash and dry potatoes. Carefully slice them to 1mm thickness with sharp mandoline. Lay out on paper towels and pat dry.
Heat oil in a thick-bottomed pot to 350 degrees Fahrenheit. Carefully drop in potato slices, bit-by-bit, trying your best to separate them from each other as before they hit the oil. Gently stir with slotted-spoon or spider and fry until crispy and just beginning to take on color, about 1 minute.
Carefully remove chips from oil and transfer to paper towels. Dust with sea salt and try one warm. Try not to cram a fistful into your mouth as you deposit them in your favorite bowl.
Remove dip from fridge and add remaining minced chives on top. Serve and enjoy!
Serves 2-4
