2 medium salmon fillets, fresh or frozen or 200g tinned salmon
3 tbsp butter
1 sweet potato, peeled and chopped ½ cup full cream milk 1 tbsp chopped chive
½ cup corn, fresh or frozen
½ cup peas, fresh or frozen
¼ cup plain cream cheese
¼ cup mature white cheddar, grated
If using frozen fillets, defrost overnight in the fridge. Make sure all the bones are removed. If using tinned salmon, drain and rinse well in a sieve under running water to remove as much salt as possible. Tinned salmon has soft bones so they don’t need to be removed.
Preheat the oven to 200°C and grease a muffin pan with 1 tbsp butter.
In a stovetop or microwave steamer, steam the sweet potato for 15-20 minutes until soft.
In a small pot (about 20cm in diameter) heat the milk and chives over low heat. Add the salmon fillets and poach for 8-10 minutes or until cooked.
Remove fish from the pot and flake with a fork. Make sure all the bones are removed. Mix the flaked salmon with the corn and peas. Fill a muffin tray with 2tbsp of mixture per cup.
While the poaching milk is still warm, mix in the cream cheese and cheddar, and pour on top of the fish mixture in the muffin cups.
Mash the sweet potato with 1 tbsp butter and extra milk if necessary. Spoon over the fish mixture in the muffin cups and add a small dollop of butter on top for browning.
Bake for 20 minutes. Leave to cool to room temperature before serving.
“This highly textured recipe is great for social butterflies and experimental eaters. Also a great option for toddlers, children and the whole family”
Ref: Weaning Sense ~ Megaw & Faure ~ Quivertree Publications