Skillet Potatoes With Smoked Fish And Smoked Paprika Aioli

• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 medium red potatoes, cut into small dice (I actually like to use a mix of colors, but just red works great)
• 1 medium shallot, finely chopped
• Salt and pepper
• 6 ounces smoked whitefish (or trout, or even salmon), flaked into large chunks
• 1/2 cup mayonnaise
• 1 small garlic clove, minced
• 1 teaspoon lemon juice
• 1 teaspoon smoked paprika

1. 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.
2. 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.
3. 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.
4. Serve the potato-fish mixture with generous spoonfuls of the aioli.

butter, olive oil, red potatoes, shallot, salt, whitefish, mayonnaise, garlic, lemon juice, paprika

Taken from food52.com/recipes/27069-skillet-potatoes-with-smoked-fish-and-smoked-paprika-aioli (may not work)