Just a little somethin’ to read while we’re getting our groove back, here in the Parzen household…
I had been looking for something to use as a neutral base for spreads besides toast. Toast is just fine, but I wanted to mix it up a bit.
Oat cakes** are a Scottish invention, but are widely used all over the U.K. (so I’ve heard). There are very acceptable versions available in some grocery stores, but they’re pretty pricey. I came across a recipe for them on this website. (Have a look, they have tons of great finger food recipes.)
The recipe suggested to pair them with salmon spread, and since salmon is such a good source of protein and Omega 3 fat, I thought it would be a fun way to incorporate it into Sugarpie’s diet.
The oatcakes came out more chewy than crunchy, but I liked them that way. I ground up the rolled oats just to make it easier for baby girl to swallow. They seem dreadfully bland at first, but very soon an irresistible yum factor kicks in.
I used high-quality wild-caught canned salmon (I like this one) and whole milk yogurt for the spread. I omitted the apple juice (didn’t have any), and I added a little chopped tarragon ’cause I had some in the fridge. I can imagine that it is delicious too with dill, or even cream cheese in place of the yogurt. The idea is great, and the variations are endless.
Sugarpie liked the whole ensemble in a I’m-going-to-eat-this-but-I’ve-had-better way, but I will definitely be making this again.
**Bonus: The oatcakes are also delish topped with salami and paired with a cold glass of white wine…for the grown-ups of course.