Pan‑fried Potatoes with Smoked Fish

Ingredients

• 400 g smoked fish (e.g., Renke)
• 1 onion
• 600 g waxy potatoes
• 100 g smoked ham (slices)
• 2 tbsp parsley
• Salt
• Pepper (freshly ground)
• lemon wedges (for garnish)

Instructions

1. 1.

   Remove bones and skin from the fish, then flake it with your hands.

2. 2.

   Peel and finely chop the onion. Wash, peel, and dice the potatoes into small cubes.

3. 3.

   Render the ham in an uncoated pan until crisp. Drain on paper towels and break into pieces.

4. 4.

   In the ham fat, sauté the onion cubes and potatoes 2–3 minutes until golden brown. Add about 150 ml water, cover, and cook over low heat for 8–10 minutes. Remove the lid and continue cooking until the liquid evaporates. Wash and finely chop the parsley.

5. 5.

   Add the ham and fish to the pan, warm through, then stir in the parsley. Season with salt and pepper, garnish with lemon wedges, and serve.