Yummy in my Tummy Mackerel Spread with Tortilla Dippers
One thing I’ve learned as a mother is that my children will eat almost anything that comes as a dip or spread. Another thing I’ve learned is that I should take full advantage of this at every opportunity. This mackerel spread is a perfectly scrumptious baby led weaning lunch that’s packed to the brim with heart and brain healthy omega 3s. It also doubles as an easy after school snack for your bigger kids!
I serve this baby-led spread with fresh veggies, as well as tortilla strips made using Wholemeal Wraps. You can also use regular wraps but I personally like the wholemeal ones.
To top it off, this recipe is incredibly simple to prepare. If you have ten extra minutes, you’ve got time to make this dish part of your weekly…spread. 😉 You’ll want to debone the mackerel thoroughly after it’s baked to make sure baby doesn’t hit a snag gobbling it down. Other than that, all you need is an oven and a blender or food processor to reach smooth perfection and a healthy baby led weaning lunch your family will adore.
All of the ingredients in Yummy in my Tummy Mackerel Spread with Tortilla Dippers are inexpensive and easily available. No crazy produce that you won’t know where to find, and it’s all available in-store.
Fish recipes for baby and toddlers
Taste and Rate (pretty please)
We are making a huge effort to better ourselves here at Baby Led Feeding, so if you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #babyledfeeding on Instagram or Facebook.
Aileen xoxox

Yummy in my Tummy Mackerel Spread with Tortilla Dippers
Prep time
10 minutes
Cook time
Servings
1 adult + 1 child

Ingredients
Mackrell Fillets 180g
3 cloves garlic skin on
2 tablespoons Greek Yogurt
Juice 1/2 lemon
Zest 1 lemon
Small bunch fresh parsley
Black pepper to season
Wholemeal Wraps
Method
- Pre-heat oven to 180ºC.
- Place the mackerel fillets and garlic cloves (with the skin on) onto a baking tray lined with parchment paper. Bake for 15 minutes until cooked through, then remove from the oven and cool fully.
- Remove any bones from the mackerel, remove the garlic from the skins and add to a food processor or blender along with the yogurt, lemon juice and zest, parsley and season with a little pepper. (You can also use a stick blender).
- Blend until smooth and creamy.
- To make the tortilla dippers, cut the wholemeal wraps into little triangles. Place on a baking tray and bake for 2 minutes maximum. Remove from the oven and place onto a serving board along with a bowl of the mackerel spread.
- Serve with sticks of veggies and quartered cherry tomatoes.

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.
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