Paprika Potatoes and Greens with Smoked Trout

Wash your hands and clean the work surface. Rinse the potatoes, zucchini and lemon under running water, scrubbing the potatoes and lemon; trim any damaged areas. Wash the spinach unless labeled prewashed, then dry it thoroughly. Dice the potatoes, slice the zucchini and mince the garlic. Grate 1 teaspoon lemon zest and squeeze 2 tablespoons juice.

Put the potatoes in the saucepan with 8 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce to a steady simmer and cook for 6–8 minutes, until the cubes are nearly tender but still hold their shape. Drain thoroughly and let steam-dry in the colander for 3–5 minutes.

Heat 1 1/2 tablespoons olive oil in the skillet over medium-high heat. Add half the potatoes in a single layer. Cook for 8–10 minutes, turning every few minutes, until golden on several sides and tender inside. Transfer to the large plate. Repeat with another 1 1/2 tablespoons oil and the remaining potatoes.

Add the remaining 1 tablespoon olive oil to the skillet. Add the zucchini and cook over medium-high heat for 5–7 minutes, turning occasionally, until lightly browned and just tender.

While the zucchini cooks, drain the trout, check carefully for bones and remove any skin. Flake the fish into large pieces in the small bowl.

Reduce the skillet heat to medium-low. Add the garlic to the zucchini and stir for 30 seconds. Sprinkle in the paprika and stir for about 15 seconds, just until fragrant; do not let it darken. Immediately return the potatoes to the skillet and gently turn them through the seasoning.

Add the spinach in two batches, gently folding until each batch begins to wilt. Cook for 2–3 minutes total, just until the spinach is wilted and any collected liquid has mostly evaporated. Sprinkle with the remaining 1/2 teaspoon salt and the black pepper.

Remove the skillet from the heat. Add the measured lemon zest and juice, and gently toss. Fold in the flaked trout without breaking it up too much. Let stand for 1 minute so the residual warmth takes the chill off the fish, then divide evenly among four plates and serve immediately.