Clean and peel the pumpkin using a potato peeler. Then cut it into rings of the same size using a round mini mold. You will obtain 3 pumpkin medallions of the same diameter.
In a baking tray lay off a sheet of paper, place the pumpkin medallions, grease the medallions with a drizzle of extra-virgin olive oil monocultivar taggiasco Guido1860, add a pinch of salt and grated pepper and bake for three-four minutes in the oven preheated at 180 degrees temperature.
Now take the mushrooms, clean them and remove the most spongy part of them. Chop them into four parts.
In a well-greased pan, place the mushrooms from side of the cut in contact with the pan, add a pinch of salt and let them soften well.
For the sauce take three spoons of Taggiasche Olives Paté and put them in a small bowl. Add to the paté a drizzle of extra-virgin olive oil.
Measure the size of the pan you are going to cook with and cut a kitchen foil of the same diameter. Drizzle some olive oil on it.
Take the mackerel fillet and after having cleaned them, open them, bone the fillets and put them in the pan. The skin side must stay in touch with the kitchen paper. Then brown them well.
Sprinkle them with a pinch of salt, a pinch of pepper and a drizzle of Genesi extra-virgin olive oil and brush the surface of the mackerel fillets with the sauce made with the patè of Taggiasca olives.
As soon as the mackerel fillets are cooked (5 min), turn off the heat and leave them in the pan to rest for at least 10 minutes.
Once the mushrooms are caramelized (the time needed is about 10 minutes) add some water to making them smooth.
Remove the pumpkin from the oven which will be ready in 15 minutes and cut them in two halves. Then spread some olive oils on them.
Place the mushrooms and distribute them in each plate. Then take the halves of the pumpking and distribute them radially around the mushrooms and the add the salmon fillets. Add some salt and pepper and enjoy it!