Fermented trout and sweet potato paté
In Phase II D2D remember to add foods gradually. Adding lots of fermented foods all at once can be lead to a Herxheimer ('die-off') reaction. This is where the microbes in the ferment compete with the microbes in the gut (usually the upper intestine) and cause the microbes in the gut to die, leaving inflammation, bloating and pain. By adding one new food per week, this is less likely to happen.
Ingredients
- 1 sweet potato
- 1 portion of smoked trout
- Ras-el Hanout or mixed spice
- salt and pepper
- Ferment - coconut yoghurt 10 mls
- Kombucha 5 mls
- Shiokoji 5 mls
Method
- Combine the ferment with the smoked trout.
- Cover and leave for 4-12 hours.
- Peel and then boil the sweet potato until soft and allow to cool.
- Combine the sweet potato, smoked trout, spices, salt and pepper and blend to a smooth paste.
- Leave again to ferment for 4-12 hours or enjoy straight away.