Author Notes
I love smoked fish for breakfast, and one of my favorite ways to have it is mixed into a skillet of fried potatoes. I add dollops of smoked paprika aioli for a little extra smoke and tang. Since it's breakfast, I just mix up an easy aioli by adding garlic, lemon, and spice to mayonnaise, but you could absolutely make one from scratch if your arm is up for that kind of whisking early in the day. —fiveandspice
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Ingredients
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2 tablespoons
butter
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1 tablespoon
olive oil
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4
medium red potatoes, cut into small dice (I actually like to use a mix of colors, but just red works great)
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1
medium shallot, finely chopped
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Salt and pepper
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6 ounces
smoked whitefish (or trout, or even salmon), flaked into large chunks
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1/2 cup
mayonnaise
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1
small garlic clove, minced
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1 teaspoon
lemon juice
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1 teaspoon
smoked paprika
Directions
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In a very large skillet, heat the butter and olive oil together over medium heat until the butter is foaming. Stir the potatoes in and let them cook, stirring only very occasionally for 10 minutes.
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Stir in the chopped shallot plus a few good pinches of salt and grinds of pepper. Continue to cook until the potatoes are golden on the outside and cooked through, another 5-10 minutes. When the potatoes are done, take them off the heat and stir in the chunks of smoked fish.
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To make the aioli, mix together the mayo, garlic, lemon juice, and paprika plus a pinch of salt. Stir everything together well and adjust the flavors to your liking.
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Serve the potato-fish mixture with generous spoonfuls of the aioli.
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