smoked_salmon
Cold-smoked salmon is not cooked - it is cured and smoked at a low temperature, so it can carry listeria. Refrigerated smoked fish is best avoided before 12 months, and even after that it is very salty. Hot-smoked salmon, and smoked salmon cooked into a hot dish, are both fine.
Zo serveer je het
Not recommended cold. Offer fresh cooked salmon instead, flaked and checked for bones.
Only cooked right through - stirred into hot pasta, baked into a frittata or a fish pie. A small amount occasionally, because of the salt.
Voedingswaarde
An excellent source of omega-3 fats, protein and vitamin D - all of which fresh cooked salmon gives you without the salt or the listeria risk.
Goed om te weten
Check carefully for bones and cut into short, thin strips.
Fish is a common allergen - introduce it on its own and watch for a reaction. Cold-smoked salmon is a listeria risk and is high in salt, so serve it cooked and rarely. Fresh salmon is the better everyday choice and can start from 6 months.
Bevat: vis
Tip
Cooking smoked salmon into a hot dish until steaming removes the listeria risk. It does not remove the salt, so keep the portion small.
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