Warm salad with smoked mackerel and enokitake
- Preparation: 15 min
- Cooking: 10 min
- Portions: 2
- 175 g of smoked mackerel
- 150g wild or cultured flammulina ( enokitake ), dressed and cleaned
- 2 cups of baby spinach
- 4 tbsp vegetable oil
- the juice of one or two limes
- Salt and pepper
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.