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.
How to serve
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.
Nutrition
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.
Good to know
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.
Contains: fish
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.
