Oh god, it's probably ALL salt, but we were all eating it at the time. And it was Loch Fyne stuff, nothing but the best and all that, but I happen to know that it is sprinkled with salt overnight to get some of the water out of the fish before being smoked, which can't be good news. Honestly, the remainder of the pack is in the fridge right now and I am scared to look.
Anyway, we dumped some on her highchair tray and Babybear was initially a bit sniffy about it, preferring to concentrate on the earthier delights of the spinach. It is quite a strange texture, I suppose.
Nevertheless, she did return to it and positively slurped it down in the end, while her father and I discussed if she would grow up with a brain jam packed with fish oils but knackered kidneys.
It's possibly controversial, and please feel free to beat me up about it, but I am going to try to relax about the salt thing. My great-grandmother apparently told my mother that all babies need to have a few grains of salt added to everything they eat, as it enriches the taste buds. Plainly ludicrous, but she must have done it to my grandma's food and probably my mother's and neither of them is on dialysis. Give me another two days and I'll start panicking about it again, I'm sure.
Anyway, if you are so inclined, read the ingredients label on your smoked salmon before giving it to your baby. If they like it, great, at least you'll know the whole family will eat if you are invited to a Scottish wedding. The only problem is that you will have to be able to give them a good wash afterwards. It is very peculiar indeed to have your baby smell strongly of smoked fish, let me tell you.