6–8 months
Salmon and potato mash
Main mealPrep 12 minCook 20 minPortions: 2
Ingredients
- 60 g of skinless salmon fillet
- 1 medium potato
- Water
Method
- Feel the raw salmon with your fingertips and lift out any bones you find with tweezers.
- Cook in unsalted water or a steamer until the flesh turns opaque and flakes easily with a fork.
- Boil the potato separately until soft.
- Flake the salmon apart on a plate with your fingers and check again for any bone left behind.
- Mash with the potato, soften with the cooking water and serve once cooled.
Texture
Softly mashed with small soft lumps, and no firm pieces of fish, no skin and no bones left.
Serving
Serve warm. Introduce foods that can trigger an allergic reaction one at a time and in small amounts, so you can spot any reaction.
Preparing for choking safety
Search for bones both before and after cooking — they are easiest to feel while flaking the cooked fish. The skin is not used. Smoked, cured, raw or lightly cooked fish is never served.
Key nutrients
ProteinOmega-3 fatsVitamin DVitamin B12
Storage
Cool within 1 to 2 hours of cooking, then refrigerate or freeze in small portions. Use a refrigerated portion within 2 days. Eat a defrosted portion within 24 hours. When reheating, heat until steaming hot all the way through, then let it cool before serving, and reheat any portion only once. Throw away a half-eaten portion rather than storing or reheating it.
Safety
Your baby should be sitting upright and someone should stay with them while they eat. Add no salt, sugar or honey; honey is not given before one year. Babies do not all manage the same texture at the same age — follow your baby's pace rather than pushing. If your baby has an allergy, eczema, or a family history of allergy, talk to your GP or health visitor before introducing new foods.
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Recipes are a suggestion; they do not replace breast milk, formula, or your child's own feeding plan. If there is an allergy or a specific dietary situation, speak with a health professional.