Norwegian Salad

Bring the fresh, vibrant flavors of the season to your baby's high chair with this delightful spring meal designed for little ones age 4 to 6 months. Featuring tender salmon, wholesome potatoes, crisp seedless cucumber, a fragrant sprig of dill, and a drizzle of olive oil, this gently steamed recipe introduces your baby to wonderful seafood flavors and a smooth, nourishing texture for their early weaning journey.

Preparation time
12 min

Cooking time
24 min

Portion size
220 g

Season
Spring

List of ingredients
125g of cucumber
70g of potato
20g of salmon
1 sprig of dill
½ tsp olive oil

Age
4 to 6 months

Step by step
Peel, wash and cut the potato into small 1cm cubes Check by running your index finger over the fillet that the fish does not contain any bones, then cut it into small pieces.
Place the potato in the steamer basket.
Place the salmon in the steamer basket.
Fill the water water tank to level 3 and start cooking.
Peel the cucumber, wash it and cut it in half. Remove the seeds and cut it into small 1cm cubes.
Let the salmon and potatoes cool slightly before mixing them with the cucumber.
Add a drizzle of olive oil and a small amount of dill, as the taste is very strong.