Mackerel is one of those relatively strong flavours that I’m surprised how readily babies and small children take to – mackerel pate has been a favourite food of my daughter’s since she weaned. She’s always been a fan of various versions of these, but they’re definitely not ‘just’ for children; they make just as good a grown up lunch or starter, and would pair really well with tzatziki and pitta bread.
Freeze well – open freeze and then tip into a bag.
2 fillets fresh mackerel
1 medium sweet potato (about 300g)
2 spring onions, finely sliced
1 tablespoon chopped dill
1 tablespoon sweet miso paste (optional)
juice of 1/2 lime or lemon
Pre-heat oven to 180C / gas 4.
Lightly oil two baking trays, place the mackerel fillets skin side down on one and brush the tops with a little olive oil. Bake for 10 minutes.
While they’re baking, coarsely grate the sweet potato (skin and all) and mix with the rest of the ingredients – add a pinch of salt if the bites aren’t for babies. When the fish is cooked and cool enough to handle, flake it apart leaving the skin behind – check for bones, particularly if giving these to a baby. Using your hands, scrunch the mackerel into the sweet potato mix.
Scoop up a tablespoon of mixture and roll it into a ball, pressing it gently together with your hands. Flatten slightly and place on the second baking tray.
Bake for 15 – 20 minutes, until golden and a bit crisp on top – my tray needed turning after 15 minutes to brown evenly. Serve to your child and feel smug about all the nutrients (if they deign to eat it).