Ingredients

For the salmon:

1 lb salmon fillet
1 tsp smoked paprika
½ tsp coarse sea salt
½ tsp ground black pepper
1 Tbsp olive oil

For the aioli:

1 Tbsp olive oil
1 tsp sweet Spanish paprika
pinch of chili flakes
1 small clove minced garlic
1 Tbsp tomato sauce
½ cup real mayonnaise
1 tsp red wine vinegar
salt and pepper to taste

Method

In a small pan, heat olive oil over low heat with Spanish paprika, chili flakes and garlic. Sauté until garlic is translucent, about 1–2 minutes. Add tomato paste, stir and heat 1 minute then remove from heat. Let cool 5 minutes in pan, then add mayonnaise and vinegar. Stir well, season with salt and pepper to taste and set aside.

Trim skin and bones from salmon and cut into even cubes, approximately 1 inch each, saving small scraps for another recipe. Preheat olive oil in a heavy bottomed frying pan on medium heat until hot and shimmering.

While the pan is heating, mix smoked paprika, sea salt and pepper together in a small bowl. Dip one side of each salmon cube into the spice mixture and then place it in the pan and stick wooden cocktail picks into the tops of each one. Cook until crispy on the bottom and still raw on top, until ¼–¾ of the cube is cooked through, depending on your preference.

Lift them out of the pan onto a serving platter and serve with a bowl of the aioli for dipping or dish them up on individual cocktail plates with a smear of the sauce.