1 small swede/ turnip, peeled and diced
½ head broccoli, cut into florets
1 tin salmon in springwater or 100g (3 ½ oz) fresh salmon fillet, skinned and de-boned
125ml (4 fl oz/ ½ cup) almond or coconut milk
freshly cracked black pepper, to taste
2. If using fresh salmon, put the salmon in a small frying pan over medium heat and pour over the almond milk. Bring to a boil, then reduce the heat to low and simmer, covered, for 7 minutes or until the salmon is just cooked.
3. Place the salmon, with the almond milk it was cooked in, and the cooked vegetables in a food processor and pulse to your desired consistency. If you prefer a smoother consistency, add more almond milk. If you prefer a chunkier version, omit the processing step and simply mix everything together in a bowl... see note below.
All the best Jan