Smoked Mackerel Scramble with Sautéed Spinach and Mushrooms

Flake the smoked mackerel into small bite-sized pieces using a fork. Whisk the eggs in a bowl with salt and pepper until fully combined. Chop the fresh dill finely and set aside.

Rinse the spinach thoroughly and pat dry. Slice the mushrooms thinly and mince the garlic cloves.

Heat olive oil in a large skillet over medium heat (about 160°C). Add minced garlic and sauté for 1 minute until fragrant, then add sliced mushrooms. Cook for 4-5 minutes, stirring occasionally, until mushrooms are golden and softened.

In a separate non-stick pan, melt butter over medium-low heat (about 120°C). Pour in the whisked eggs and gently stir with a spatula, allowing them to cook slowly for 2-3 minutes until just beginning to set with soft curds forming.

Add spinach to the skillet with mushrooms, stirring to combine. Cook for 1-2 minutes until the spinach wilts and turns bright green, ensuring it doesn’t overcook.

Add flaked smoked mackerel to the eggs, stirring gently for 1 minute to warm through. Fold in cream cheese until it begins to melt, about 30 seconds. Remove from heat, then stir in fresh dill and a squeeze of lemon juice for brightness.