This is a lovely little meal that my ten month old daughter loves.
The few different components help keep it interesting and I introduced the horseradish crumbly texture as she has had salmon a lot and I like to do it in different ways for her so it doesn't get boring.
The crust comes from a cream cracker crumbled up, but you could use crushed nuts, porridge oats or breadcrumbs - whatever you have to hand really.
Also if you are worried that horseradish will be too strong a flavour for baby, you could of course used cream cheese or even creme fraiche - and just add a tiny bit of horseradish.
Personally I've introduced strong flavours from early on in the weaning process hoping this will help her get used to and love them and so far, so good.
She doesn't have pureed food much any more, and is far more interested in finger foods and things that she can feed herself and explore with her hands before it goes into the mouth. This can be time consuming and is certainly messy, but it's all a learning process.
1 small salmon fillet or a larger one halved
1 tsp creamed horseradish
1 cream cracker
1 potato (I used a King Edward but any decent baking potato)
A few cauliflower florets and a handful of frozen peas (or any other veg you have available)
1 tsp olive oil
Pinch of dried thyme
Pinch of black pepper
1 clove of garlic halved
Firstly fill and boil the kettle and pre-heat the oven to 180 degrees.
Peel the potato and cut into small sized pieces that baby will be able to handle either whole or halved.
Place into a saucepan and cover with the boiled water on a medium heat and cook for five-ten minutes until slightly softened.
While the potatoes are cooking, prepare any vegetables by peeling or cutting into manageable sized pieces and washing where necessary.
Drain the potato and in the colander roughly shake - this will help give a crisp exterior. Place into a small baking dish and coat with the drizzle of olive oil and shake about so each piece is evenly coated. Then season with black pepper and thyme and place into the oven. As these are small pieces they should only take 25 mins to cook.
Now to prepare the salmon - simply place into the baking dish you are using then with a knife, spread over the horseradish so the top is coated. Then scatter over the crumbled cracker or breadcrumbs.
This will need cooking for approximately 18 minutes to be cooked through so coincide with the cooking of the potatoes.
Finally cook your vegetables to your preference either by steaming or boiling.