To make the salmon puree: 

1. Heat the oil in a saucepan. Add the spring onions and squash and fry for 2 minutes, Add the sweetcorn and water. Cover with a lid and bring up to the boil. Simmer for 8 minutes, Add the salmon and continue to simmer for 5 minutes.
2. Remove from the heat and add the dill and cheese. Spoon the mixture into the Itsy Blitz®  blender. Add up to 10mls of water. Screw on the lid and blend.

To make the salmon croquettes: 

1. Heat the oil in a saucepan. Add the spring onions and squash and fry for 5 minutes.
2. To make the breadcrumbs add a  piece of crust-less white bread and blitz in the Itsy Blitz® blender, alternatively you can use store bought breadcrumbs.
3. Measure all the ingredients into the Itsy Blitz® blender including the squash & spring onions. Screw on the lid and attach to the base, Blend until finely chopped, spoon into a bowl. Shape into 3 small croquettes.
4. Heat a little oil in a frying pan. Add the croquettes and fry for 5-7 minutes until golden brown and cooked through in the middle.