Recipe alert: This salmon pie is ideal for babies during the later stages of weaning

Stuck for ideas on what to cook up your little one?

Weaning your baby can be a tough process, with many mamas labelling it as the most challenging stage in baby development.

And so, the last thing you need to worry about is the panic and brain block that comes with trying to find new dishes to feed your baby during these times.

Therefore, we’re here to help with another dish that is perfect to feed your LO during the later stages of weaning. Packed with nutrients including the all-important, omega-3 fatty acids which are found in fish to fuel their brain, eye and nerve development.

This dish helps to introduce your baby to a taste for seafood at an early stage, and this is a very positive action parents should take.

This recipe comes to us from C&G Babyclub, it’s easy to whip up and we’re sure you’ll love it.

Scrumptious Salmon Pie

Prep time: 15 mins

Cook time: 20 mins

Ingredients

• 350g fresh salmon fillet (make sure to double check for any bones before cooking)
• 50g button mushrooms (chopped)
• 1 carrot (peeled and chopped finely)
• 2 tbsp sunflower oil
• 1 tbsp flour
• 350ml growing up milk or usual milk
• 1 medium-sized potato (peeled)
• 1 hard-boiled egg (chopped finely)
• 1 bunch chopped chives
• 1 onion (peeled and chopped finely)
• 25g Cheddar cheese (grated)
• Juice of ½ a lemon

Method

1. Pre heat oven to 180°C / 350°F / Gas Mark 4.
2. Place the raw salmon fillet in a saucepan. Bring to the boil, then simmer uncovered for 8 minutes.
3. Whilst the fish is cooking, cook the potato in boiling water until soft. Strain the potato and mash.
4. Drain the fish, reserving the cooking liquid for later.
5. Chop the onion, carrot and mushroom and heat in a saucepan with the oil. Cook gently for 3 minutes, and then add the flour.
6. Cook for a further minute then slowly add 250ml of the reserved cooking liquid to form a smooth sauce.
7. Remove the sauce from the heat and add the grated cheese.
8. Flake in the fish and fold in the chives.
9. Finely chop the hard-boiled egg. Add the lemon juice and a pinch of white pepper.
10. Pour the mixture into an oven proof dish (8”x4” / 20cm x 10cm). Top with the mashed potato and bake for 15 to 20 minutes.
11. Remove from the oven and allow to cool to a toddler-friendly temperature before serving.

Top Tip

Remember not to add salt to any of your toddler’s recipes. Please check the ingredients carefully as some products may contain allergens that you are unaware of. For example, processed meats may contain milk proteins, and some vegetable oils and margarine’s can contain soya.

C&G Babyclub supports parents and their little ones on their journey from pregnancy all the way through to toddlerhood. You can find more recipes, tips and advice on their website here.