A Great Idea When Making Salmon for Infants and Toddlers: Rillettes
I know, I know: aren’t rillettes basically charcuterie? So, like, French food? For infants and toddlers? Two words for you, my friend: spreadable meat. That’s what we’re really doing here, and we’re doing it with salmon–easier and faster to cook and prep. Think of it as a lox and cream cheese bagel remixed into a form readily spreadable on a cracker, or even spooned up on its own. Hors d’oeuvres as dinner.
Wondering what to do with the rest of the salmon? We’ve got recipes for salmon filets, bites, and cakes that both you and your little one will love!
- 1 tbsp Butter
- Cream Cheese
- 1/4 lb Salmon filet (see instructions below; don't fret if you end up with a bit more or less salmon)
- 1 small Lemon (and zest)
- Mustard
- Honey (optional; can also use Agave or maple syrup)
- Green Herbs of your choosing (i.e., dill, cilantro, parsley)
- Take your butter and cream cheese out of the fridge and allow to thaw and soften, roughly 15 minutes.
- Cut the salmon: slice off the thin edges and portions from the filet (saving the rest for the recipes linked above.)
- Cook the salmon: two options here a) cook in an air fryer set to 300 degrees for three minutes; or, b) heat about 1.5 cups of water and some thin lemon slices in a small pot until boiling, then add in the salmon pieces and cook for one minute. For either option, place salmon in fridge for 15-20 minutes to cool down.
- In a small bowl, smash the butter down until smooth; then zest a small portion of lemon, add a big squeeze of the lemon, and lightly season with a bit of salt and pepper. Mix to combine.
- Add salmon into the bowl, along with a squeeze of mustard and honey and a spoonful of cream cheese; mix and smash the contents until the salmon is broken down to your liking: less movement for a chunky mix, continued mixing for more of a paste or spread. Top with your green herbs, add a bit more lemon juice, and mix one last time.
- You can serve immediately, but it will taste even better when chilled for several hours before serving.
Spoon this onto a cracker, toast, bagel pieces–basically any bread will do. Provide the crackers and rillette separately and let them have at it–it’s great practice with spreading!
Any flaky whitefish can sub in for salmon here–just be sure and taste your mixture as you go along to ensure the flavor will fit your child’s preferences.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
