Smoked Mackerel with Wilted Spinach

For me smoked mackerel has an association with childhood specifically for occasional Sunday breakfasts and for being pretty much the only other time, apart from barbecues, when my Dad would cook. Mum, rather ironically for she is a lover of belachan (the pungent Malaysian shrimp paste), refuses to have anything to do with smoked mackerel on account of it's strong taste, and would steadfastly stay in bed until the deed was done. My Dad, my sister and I, always had it slathered in tomato ketchup followed by a glass of orange juice to supposedly to negate the aftertaste.
Tonight, I take a very different tack and counterpoint the Smoked Mackerel with Wilted Spinach, the strong with the clean with a dousing of lemon juice and add the rest of yesterday's sugarsnap peas and some couscous for good measure.

Smoked mackerel with wilted spinach