Warm salad with smoked mackerel and enokitake

Warm Salad with Smoked Mackerel and Enokitake

Warm Salad with Smoked Mackerel and Enokitake
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
    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.