8m +, Egg Free, Lunchbox Idea, Nut Free, Savory

Salmon Bites


  • 8m+
  • Egg Free
  • Nut Free
  • Lunchbox Idea
  • Can be Frozen

My Salmon Bites are delicious and super easy to make. They’re fab as the protein in a main meal or enjoyed as a simple snack. The Monster loves dipping them in sweet chili sauce, although I love them with aioli (these are just as tasty for adults as they are for kids.)

The recipe makes about 10 pieces but you can make them any size you like. They keep in the fridge for 2 days or can be frozen for up to 2 months.


  • 250g skinless salmon fillet
  • 1 small potato
  • 1/2 cup wholemeal bread crumbs
  • 1 tablespoon fresh chopped parsley
  • small squeeze of lemon


Chop the potato roughly and boil until tender. Whilst that is cooking finely dice the salmon fillet and ensure there are no bones hiding in it. Place all the ingredients into a food processor and whiz briefly to bring everything together (don’t do it for too long or you’ll get a paste) you want to keep plenty of texture.

Heat a small amount of coconut oil (or whatever oil you chose) in a frying pan over a medium heat.

Form the mixture into small balls using your hands and then squash into patties. Pop them into the frying pan and cook for 3 minutes on each side until golden brown and cooked through.



Em xx

7m +, Gluten Free, Nut Free, Savory

Fish Pie


  • 7m +
  • Can be frozen
  • Nut free
  • Gluten free

What sort of baby food blog would this be without a recipe for fish pie? It had to be done and to be fair this is a fab dish for all ages, add sides of veg for older children and adults, puree or mash for the early weaning stages.

I include smoked haddock in this fish pie which has quite a strong (but delicious) flavour, if your little one prefers more mild tastes, you can swap this out for prawns or just up the quantity or the other fish.


  • 2 large potatoes, peeled chopped
  • 50g fillet of cod, deboned
  • 50g fillet of salmon, deboned
  • 25g fillet of smoked haddock
  • 400ml full fat milk
  • 1 teaspoon unsalted butter
  • 2 tablespoon of fresh chopped parsley
  • 1 tablespoon of plain flour


Boil the potatoes in unsalted water for 10mins or until soft.
Poach the fish in the milk. When the fish begins to flake remove, check for bones and let it cool.  Take a small amount of the poaching milk and in a small cup mix with the flour to make a paste. Re-introduce it to the pan of milk and stir over a low heat until thickened. Add the parsley to the warm milk and stir.
When the potatoes are cooked, drain and mash with the butter.
Spoon the fish and sauce into a oven proof dish.
Cover the fish with the mashed potato and place in a hot oven for 15mins.



Em x