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.