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.

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