Salmon & Rice

Ingredients

• 80g skinless salmon fillet
• 40g white rice (uncooked)
• Water for cooking

Method

1. 01

   Cook white rice in unsalted water according to package directions until very soft and tender.

2. 02

   Meanwhile, poach the skinless salmon fillet in simmering water for 8–10 minutes until cooked through. Remove and check carefully for bones.

3. 03

   Combine cooked rice and flaked salmon in a blender with enough water or cooking liquid to blend to a smooth puree or soft mash.

4. 04

   Cool to room temperature before serving.

How to offer

Rice gives a filling, easily digestible base; serve on a preloaded spoon.

Storage

Store in an airtight container in the refrigerator for up to 2 days. Do not freeze fish purees with dairy.