Dairy-Free Smoked Mackerel Pâté
Dairy-Free Smoked Mackerel Pâté is extremely easy to make, exceptionally tasty and immensely good for us… as long as we use Cold Smoked Mackerel instead of Hot Smoked Mackerel!
Making Dairy-Free Smoked Mackerel Pâté
This recipe requires an enclosed blender… i.e. one with a lid. There is insufficient fluid to support using a hand-held wizzer.
Dairy-Free Smoked Mackerel Pâté Ingredients
3 x smoked mackerels
1 x medium red onion
2 or 3 x dessert spoons of Tahini (to taste)
1 x level teaspoon of black pepper
1/2 red pepper (optional)
20ml to 30ml filtered water
To make Dairy-Free Smoked Mackerel Pâté simply do the following…
- Peel and chop onion.
- De-seed and chop red pepper.
- Cut the mackerel into smaller pieces.
- Place all chopped ingredients in your blender.
- Grind your black pepper directly on top of your onion, mackerel and red pepper, and scoop in your Tahini.
- Wizz until the onion and red pepper have been sufficiently incorporated into the mix.
How To Use Dairy-Free Smoked Mackerel Pâté
Perfect with salad or used as a dip with veggie dippers / Crudités.
Great on corn cakes or rice cakes as an easy snack.
Dairy-Free Smoked Mackerel Pâté Health Benefits
This is a very hormone balancing recipe which is also very healthy for brain and neurological health.
Smoked Mackerel is rich in Essential Fatty Acids, also known as EFA’s. We are familiar with Omega-3, Omega-6 and Omega-9 fatty acids, but there are even more forms of Omega fatty acids out there.
For example, FACIAL OIL No. 2 contains Omega-5 and Omega-7 which are both incredibly healing and supportive of our skin.
Omega-7 is brilliant for brain health and is present in Sea Buckthorn Oil, and Omega-5, (myristoleic acid), is in FACIAL OIL No. 2‘s Pomegranate Seed Oil, which is good for the following…
- Combat cancer cells in prostate & pancreatic cancers
- It may also inhibit 5-lipoxygenase, a mediator of inflammation, thereby producing an anti-inflammatory response in the body.
Mackerel is rich in Omega-3 fatty acids and also contains Omega-6 fatty acids.
Omega-6 fatty acids encourage blood clotting.
Omega-3 fatty acids reduce clotting.
It is, therefore, important to balance Omega-3 and Omega-6 fatty acids.
Our diets are generally disproportionately weighted towards Omega-6 consumption.
As Mackerel has a much greater Omega-3 fatty acid content, eating Mackerel at least three times a week will help to redress this dietary imbalance.
***See mercury content information below…
Essential Fatty Acids are vital for
- Proper development & functioning of our brains & nervous systems
- Creation of healthy cell membranes
- Used in hormone production & healthy thyroid & adrenal function
- Reduces the risk of heart disease
- Raises levels of “good” cholesterol (HDL)
- Regulates blood pressure
- Needed for healthy liver function
- Required fo healthy immune & inflammatory responses
- Crucial for transporting & breaking down cholesterol
- Great for skin & hair health
Omega Content In Mackerel
Mackerel is one of the best sources of Omega-3 EFA. 100g of cooked mackerel contains approximately 1.3 grams of Omega-3 fatty acids.
**Mackerel is also an important source of protein and B vitamins, especially vitamin B12, and important minerals.
Mackerel Mercury Content
The most common Mackerel served up in the UK is Atlantic Mackerel, (also known as Scomber Scombrus) which is relatively low in mercury.
Caution: King Mackerel is very high in mercury and should be avoided.
Remember to get cold smoked, instead of hot smoked Mackerel, as the Omega-3 content is considerably reduced in hot smoked Mackerel.
Raw Red Onion
Raw red onion is a good source of Quercetin, which exerts a very calming influence on the body.
Quercetin is a very powerful flavonoid, which helps to reduce inflammation, reduce bodily pain, supports the immune system and heart health, reduces histamine thereby decreasing irritation of the skin. It is also anti-cancer.
Red onion is also a sulphur food, which is vitally important for our overall health.
Sulphur is a mineral present in every cell of our bodies. It’s vital for proper liver metabolism, supporting heart health, and for reducing the rate at which our brains age.
Sulphur is also critical for the function of our joint cartilage and for the health of our skin & hair.
Red peppers are rich in Vitamin C and Lycopene
Lycopene is a powerful antioxidant which provides us with extra protection in the sun, supports heart heath and lowers the risk of certain types of cancer.
Lycopene is also vitally important for keeping us looking younger.
Vitamin C is very antioxidant and nothing can compete with it’s ability to fight infection.
Black Pepper really pacts a healthful punch also…
Black Pepper fights cancer, especially when added to Turmeric. Black Pepper amplifies the health benefits of Turmeric by 2,000%! (I sometimes add some Turmeric to this recipe, but I think it tastes better without it.)
Black Pepper is anti-inflammatory, supports digestion and weight loss, slows down our ageing processes, and supports healthy skin.
Tahini is a very protein rich food that is an excellent source of B vitamins (for boosting energy levels and brain function), antioxidants, (for eliminating toxins and reducing free radical damage), vitamin E for heart health, and important minerals, such as magnesium, which we are all deficient in due to excessive refined sugars in our diets, as well as iron and calcium.