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 removing any damaged areas. Rinse the spinach unless labeled prewashed, then drain and dry it well. Dice the potatoes, slice the zucchini, mince the garlic and squeeze 2 tablespoons lemon juice. Remove the trout skin and any bones, then break the flesh into large flakes. Keep the trout refrigerated until needed.

Put the potatoes and 6 cups water in the saucepan. Bring to a boil over high heat, then reduce the heat and simmer for 5–7 minutes, until the edges are tender but the centers still offer slight resistance to a knife. Drain thoroughly and let the potatoes steam-dry in the colander for 3 minutes.

While the potatoes cook, heat 1 tablespoon olive oil in the skillet over medium-high heat. Add the zucchini and spread it out. Cook for 6–8 minutes, turning occasionally, until browned in places and just tender. Transfer to the plate.

Add the remaining 2 tablespoons olive oil to the skillet over medium-high heat. Add the drained potatoes and sprinkle with 1/4 teaspoon salt. Spread them into an even layer and cook undisturbed for 4 minutes. Turn with the spatula, then cook for another 6–8 minutes, turning occasionally, until golden and tender throughout.

Reduce the heat to medium-low. Stir in the garlic, paprika and black pepper and cook for 30 seconds, just until fragrant; do not let the paprika scorch. Return the zucchini to the skillet.

Add the spinach in two batches, gently turning each batch into the potatoes until it begins to wilt. Cook for 2–3 minutes total, until the spinach is wilted and any pooled liquid has mostly evaporated.

Fold in the trout gently and warm over low heat for 2–3 minutes, until warmed through, taking care to preserve some large flakes. Remove the skillet from the heat and drizzle with the 2 tablespoons lemon juice.

Taste after adding the trout and lemon. Use the reserved 1/4 teaspoon salt only if the dish needs it, since smoked trout varies in saltiness. Divide the entire skillet evenly among four plates and serve immediately.