Salmon Stew with Sugar Snaps with mustard and ginger


250 grams of salmon fillet
350 grams baby potatoes
250 grams sugar snaps
250 ml cooking cream
1 (fish) stock tablet
2 tsp coarse mustard
1 thumb of ginger
carrot strips
fresh dill

This stew is made in a jiffy and is full of flavour. The combination of salmon, sugar snaps, mustard and ginger is delicious.


  • 1
    Cut the potatoes in half and cook them al dente. Drain them and leave them to cool down. Remove the 'strings' from the sugar snaps.
  • 2
    Make the creamy sauce. Clean and chop a thumb of ginger. In a casserole dish, heat the cooking cream with the (fish) stock cube, chopped ginger and mustard. Season with coarsely ground pepper and a pinch of salt.
  • 3
    Cut the salmon into equal pieces and add to the stew. Also add the sugar snaps, carrot strips and the potatoes. Allow the stew to simmer slowly on a moderate heat with the lid on the pan. Do not stir too much or you will break the salmon.
  • 4
    Garnish with finely chopped fresh dill just before serving.
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