Salmon fishcakes with Creme au Chili

A simple amuse bouche with an experimental crème au chili, I served yesterday…
Loved the sophistication touch, a rare happening in a household with two babies.


Salmon fish is fairly new to our diet, having been introduced to this fish when I first came to reside in Britain. I delight in its earthy taste and steaky flesh. Works best as starter food for young children too, definitely a better option for purees comparatively to famous cod.

This time for the babies,  I used the flavoursome stock from boiling the salmon to make a nice clear soup. Simple add some green peas and cracked pepper, slow boil it further 15mins.

Salmon Fishcakes with Cream Cili Dip

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