This recipe is yummy with a capital ‘Y’ – and it’s not just tasty, it’s an incredibly rich source of calcium and healthy fatty acids.
It contains just a few simple ingredients, but has a flavour and mousse-like texture that we can only describe as… gourmet!
When we make this dish, we use salmon straight from the can – bones and all.
The bones in canned salmon are totally edible – in fact, THEY are the source of a lot of that useful calcium.
Because the bones are cooked, they’re soft and crumbly and you can crush them easily with a fork.
We actually LIKE the texture they lend to this dish – but you and your little one may find them gritty. If your baby likes food to be completely smooth, then simply remove the bones before you start – they are very easy to spot.
This dish is delicious warm OR cold. We like to serve it with avocado – it’s a wonderful combination.
This recipe is suitable for babies from at least 6 to 7 months who are already enjoying whole eggs and fish – please speak to your doctor for specific advice relating to your baby.
To Make Silky Salmon Cream You Will Need…
5 oz (just over 1/2 cup) canned salmon, pink or red
1/3 cup ricotta cheese
1/3 cup whole milk
1 egg
generous pinch of grated nutmeg
pinch of freshly ground black pepper
If you’re making this dish for adults too, you may wish to add a little salt to their portion after blending.
Preheat the oven to 375 deg F (180 deg C).
Place all ingredients in a food processor and blend thoroughly.
Take a shallow ovenproof dish and fill with water to a depth of around 1 inch (you’re making a simple bain-marie). Put the dish into the oven.
Pour your salmon mixture into 4 small ovenproof dishes (we use 3 inch ramekins).
Open the oven and carefully place the ramekins in your dish of water.
Cook for around 30 mins, until the salmon creams are set and lightly golden.
Remove from the oven, cool and serve.
Your salmon creams may be refrigerated for up to 24 hours or frozen for up to 1 month.
More ideas with canned fish canned fish…
Five ways to serve sardines to your baby
Silky Salmon Cream – Calcium Packed Puree for Baby
This mouthwatering and creamy salmon baby food recipe is an incredibly rich source of calcium and healthy fatty acids
Ingredients
- 5 oz (just over 1/2 cup) canned salmon, pink or red
- 1/3 cup ricotta cheese
- 1/3 cup whole milk
- 1 egg
- generous pinch of grated nutmeg
- pinch of freshly ground black pepper
Instructions
- Preheat the oven to 375 deg F (180 deg C).
- Place all ingredients in a food processor and blend thoroughly.
- Take a shallow ovenproof dish and fill with water to a depth of around 1 inch (you’re making a simple bain-marie). Put the dish into the oven.
- Pour your salmon mixture into 4 small ovenproof dishes (we use 3 inch ramekins).
- Open the oven and carefully place the ramekins in your dish of water.
- Cook for around 30 mins, until the salmon creams are set and lightly golden.
- Remove from the oven, cool and serve.
Notes
Your salmon creams may be refrigerated for up to 24 hours or frozen for up to 1 month.
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