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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.