Blend some of the cooked salmon and potato together until smooth.
Let your baby pick up pieces of chopped up cool potato, salmon and leek.
For the dressing
5 tbsp extra virgin olive oil
smidgen of Dijon mustard
1 small garlic clove, crushed
salt and pepper
Juice of ¼–½ lemon
For the salmon
800g baby leeks
600g baby new potatoes
2 tbsp groundnut oil
5 fillets of salmon, about 200g each
4 tbsp extra virgin olive oil
Juice of ½ lemon
3 tbsp capers, rinsed and patted dry
2 tbsp roughly chopped flat-leaf parsley leaves
The fresh, spring flavours in this dish are perfect for a light lunch for you and your toddler - it's delicious served hot or cold
To make the dressing, just whisk everything together with a fork, adding the smaller amount of lemon juice to start off with. Check the seasoning and add more lemon juice to taste.
If you want to serve the salad warm, you have to cook everything at the same time. Preheat the oven to 200C/gas mark 6.
Trim the leeks at the base and the top (be careful not to cut so much off the base that they won’t hold together). Cook the potatoes in boiling salted water until tender, drain and leave in the pot with the lid on to keep them warm.
Brush a baking sheet with the groundnut oil. Put the fish fillets on this – not too close together – and cook for 12 minutes.
Meanwhile, boil the eggs for seven minutes and cook the leeks in boiling, lightly salted water for three or four minutes or until just tender. When the leeks are done, drain them really well, rinse immediately in cold water and pat dry. Put into a shallow bowl.
Season well and immediately drizzle with some extra virgin oil and lemon juice (I know you have dressing on the side, but these look and taste better if you dress and season them a little now).
Add enough extra virgin oil and lemon to the potatoes to give them a bit of gloss, then season. When the eggs are cool enough to handle, shell them and cut in half.
Break the salmon fillets up, leaving them quite chunky, and discard the skin.
Now lay all the elements on a platter, sprinkle on the capers and parsley and drizzle on the dressing (only as much as much as you need to dress it lightly). Serve immediately.
This recipe is taken from A Change of Appetite by Diana Henry (Octopus, £25)