Salmon and Tarragon Dip
A simple salmon dip with fresh flavours that all the family will love. It’s quick to whip up for impressive pre-dinner snacks, served with crudités, seed crackers or grissini.
Makes 600g (1 lb 5 oz/2 cups).
Ingredients 12
400 g salmon fillet, skinless, pin-boned, cut into large pieces
40 g unsalted butter
1⁄2 red onion, small, finely diced
sea salt, omit for babies
1 tbsp crème fraîche
1 tbsp mascarpone
1 tbsp tarragon, finely chopped
1 tbsp lemon juice
1 tbsp olive oil
1 hard-boiled egg, finely minced or puréed to a paste
ground white pepper, just a tiny amount for babies
ghee, to store
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Method 4
Bring a saucepan of water fitted with a steaming basket to the boil. Place the on a plate that will fit in the basket, then place the plate in the steamer. Steam until just cooked but still pink in the centre, about 7–8 minutes. Remove the salmon from the steamer and set aside to cool.
Melt the in a frying pan over low heat. Add the with a tiny pinch of salt and cook until soft, about 4 minutes. Remove from the pan and allow to cool.
In a medium bowl, beat the , , and together with a wooden spoon until smooth. Add the cooked , , , and , and stir thoroughly. Flake the into the bowl and mix until well combined. Season to taste with salt and pepper. Chill for at least an hour before serving.
To store, place in a clean airtight container and cover with a layer of ghee. Refrigerate for up to 3 days.
Pam Brook's tips
For younger babies, ensure the egg is well cooked. Purée everything until silky smooth.
For older babies, ensure the egg is well cooked. Serve as a smooth purée, or slightly more chunky, with toast ‘soldiers‘ (finger-sized pieces) or pita bread for dipping.
For toddlers, serve as a coarse purée with vegetable sticks for dipping, or serve as for adults.
