Salmon and cream cheese sandwiches are a great healthy lunch option for grown up diners and little ones alike. Younger children might not be so keen on the green leaves, but let them have a play or try shredding them and mixing them in to disguse their texture. Once they’re familiar with the ingredients, they’re more likely to tuck in.
- 2 slices of fresh bread
- 1/3 fillet of cooked salmon
- A couple of spoonfuls of cream cheese
- A handful of seasonal leaves
Spread the bread with cream cheese.
Flake the salmon on top (checking very carefully for any bones), then top with salad leaves. The leaves can be shredded very fine for younger babies, or left out.
Cut into squares or triangles (or fish shapes!) and serve.
Top tip for making Salmon and cream cheese sandwich
Smoked foods are not suitable for young babies but you can either buy the salmon ready cooked, or bake a fillet of salmon in foil for about 20 minutes in a warm oven. This will then keep in the fridge for up to 3 days.