• Preparation: 15 min
• Cooking: 10 min
• Portions: 2

Ingredients

• 175 g of smoked mackerel
• 150g wild or cultured flammulina ( enokitake ), cleaned
• 2 cups of baby spinach
• 4 tbsp vegetable oil
• the juice of one or two limes
• Salt and pepper

Preparation

In a skillet over high heat , sauté the mushrooms in half the oil, salt and reduce heat. Turn off the heat when the mushrooms have developed a nice golden brown.

On a bed of spinach , add the fish and drop the still warm mushrooms. Add lime juice and remaining oil. Adjust the seasoning.