Weaning recipe: Salmon, pea & potato purée
- Preparation and cooking time
- Makes about 275g
- 1 medium baking potato (about 225g)
- 1 salmon fillet (about 115g)
- 50g peas
- splash of milk or knob of butter
- STEP 1
Heat the oven to 200C/180C fan/gas 6. Wrap the potato in foil, place on a baking tray and roast in the oven for 1 hour 15 mins. Wrap the fish in a piece of foil, put on the same tray and continue cooking for a further 10 mins or until the fish is opaque and cooked through.
- STEP 2
Meanwhile, cook the peas in boiling water for 3 mins or until tender. Drain.
- STEP 3
Once cooked, halve the potato and scoop out the filling. Flake the fish, removing any bones and discarding the skin.
- STEP 4
Blitz the peas, potato and salmon in a food processor, adding a splash of milk or knob of butter if you like, to loosen the purée. Serve one portion and divide the rest between small containers and freeze.