Both fresh and canned salmon have health benefits due to their high concentration of omega-3 fatty acids, but salmon canned with the bones also provides a hefty dose of calcium from the edible bones. You can also use tinned trout, mackerel or tuna instead of the salmon.

If required, you can add 2 tablespoons of filtered water to thin the pate.

• 250 g tinned red salmon in brine or olive oil, drained, skin discarded
• 1 tablespoon lemon juice
• 1/2 teaspoon lemon zest finely grated
• 2 tablespoons aioli
• 100 g roasted bone marrow
• 1 teaspoon dill freshly chopped

• Place all the ingredients in a food processor and blend until very smooth. Taste some to check there are no lumps or fish bones.
• Season with a little pepper if desired.Notes
• This recipe is only suitable after 24 months as it contains raw egg yolk in the aioli. You can swap the aioli with 2 tablespoons of marrow if you want to include this at 12 months.

• CALORIES: 478
• CARBS: 16g
• FATS: 28g
• PROTEIN: 45g

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