Wash the salmon, remove the skin and bones. Dry it with absorbent paper until it runs out of water.
Cut the salmon into cubes and chop it with the blender. Add the egg yolks and blend again, gradually adding the cream while blending.
Cut a sheet of baking paper into four equal parts. Spoon a tablespoon of the salmon mixture on top of each piece of paper and flatten slightly into a patty shape.
Put them in the fridge for a couple of hours, they have to be cold when you make them or they will spill out in the pan.
When you are going to make the burgers, put a nonstick skillet over medium-high heat with a drizzle of olive oil. Put the burgers in the pan so that the baking paper is on top. Remove the paper and cook the burgers for about 3 minutes on each side.
They’re ready! When they are warm put them on a plate for your baby, they are very tasty with mashed potatoes or some peas.
Tricks and tips
You can buy salmon at the fishmonger, ask the fishmonger to cut it into thick slices (about 2 cm) and remove the skin. In many supermarkets they already sell trays with salmon slices, equally good if you don’t have time to wait at the fishmonger.
Salmon loins have fewer bones but are more expensive than slices. They also sell them frozen.
Before shredding, season the salmon with spices (but not salt) to add flavor. For example dill, sweet paprika, a very mild curry or Provencal herbs.
It is recommended to give the baby oily fish once a week.
