Mash the mackerel and creme fraiche together until it is a smooth paste.
Let your baby pick at pieces of unpickled cucumber, mackerel and bread.
For the pickled cucumber
2 tbsp white wine vinegar
½ tsp caster sugar
¼ tsp coriander seeds, lightly crushed
Pinch of salt
5cm cucumber, halved lengthways, deseeded and sliced into julienne
For the tartines
Small handful of chopped coriander leaves
1 small spring onion, finely chopped
¼–½ small Indian green ‘finger’ chilli, finely chopped (optional)
4 tbsp crème fraîche
Freshly ground black pepper
2 slices of rye bread (pumpernickel)
2 smoked mackerel fillets
Handful of pomegranate seeds
The smokiness of the fish and the creaminess of the crème fraîche go well together in this dish, and it's packed with healthy nutrients
Start with the pickled cucumber. Mix together all the ingredients except the cucumber, until the sugar has dissolved, then mix in the cucumber.
Leave for 15 minutes, for the flavours to come together and the cucumber to pickle lightly.
Now for the tartines. Mix the coriander, spring onion and chilli into the crème fraîche along with a little seasoning.
Dollop half of this mixture on each slice of bread, spreading it thickly and evenly.
Remove the skin and roughly flake the flesh of the fish into large chunks and place evenly on the crème fraîche.
Drain the cucumber and scatter it over the fish. Do the same with the pomegranate seeds, then serve.
This recipe is taken from Anjum's Quick & Easy Indian by Anjum Anand (Quadrille, £18.99). Photos by Lisa Linder.