Perfect from the word go, this recipe is quick, easy, and packed full of goodness (plus a great way to introduce fish!) As a mum of a child with reflux & allergies, dishes like these I’ve found have been kind and gentle on sensitive tums but also still adventurous enough to let babies explore a range of textures and flavours. Use as a purée, dip with crackers or even a sauce for pasta!
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Prep time: 5 mins -
Cooking time: 25 mins -
Difficulty: Easy 
Serves: 4 portions
A perfect seasonal puree or soup full of nutrition for the cold months ahead!
Ingredients
One cooked beetroot (I used a ready cooked one from the supermarket but with NO vinegar added)
A small swede
A fillet of salmon
One tablespoon of full fat yoghurt or dairy free
Method
1.Cut your swede into small pieces and boil / steam until soft,
2.Whilst the swede is cooking wrap your salmon in foil and bake in the oven for 20-25 mins,
3.One the swede is cooked add to a food processor or blender with the beetroot & yoghurt – blend,
4.Remove salmon from oven and use your fingers when cooled to flake into small pieces, mix into your vegetable purée and stir.
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