Method

Clean smoked goldeye and break into small pieces and put aside. Whisk together yolk, lemon juice, and mustard in a bowl. Add a few drops of oil at a time to yolk mixture, whisking constantly, until all oil is incorporated and mixture is emulsified. If mixture separates, stop adding oil and continue whisking until mixture comes together, then resume adding oil. Whisk in garlic and season with salt and pepper, then fold in pieces of smoked goldeye. If aioli is too thick, whisk in 1 or 2 drops of water. Chill, covered, until ready to use. Aioli can be chilled up to 2 days.

Can be place on top of mini latkes and garnished with lemon or chive as an appetizer or used as a dipping sauce.