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Salmon Rolled with Oysters

A baked salmon roll filled with minced oysters, parsley, and bread crumbs, topped with butter and optional lemon rind.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Rolled with Oysters

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the salmon

  1. Bone and parboil the salmon.

  2. Season both sides with pepper and coarse sea salt.

  3. Spread the salmon with a mixture of minced oysters, parsley, and bread crumbs.

  4. Roll the salmon and tie it in shape.

Bake and serve

  1. Dot the top with bits of butter.

  2. Bake at 400°F (200°C) for 25 minutes.

  3. If desired, add the grated rind of half a lemon.

  4. Serve with melted butter and lemon rings on the plates.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Salmon + oystertop 8% of all pairs
    Smell alikemoderate
    Cooked together672 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Salmon
Forms the main body of the dish and carries the filling and flavour.
Minced oysters
Add a briny, savoury flavour to the stuffing inside the salmon.
Bread crumbs
Absorb moisture from the oysters and parsley, helping the filling hold together.
Butter
Adds richness and moisture to the surface as the fish bakes.

The step that matters

Roll and tie the salmon before baking. A loosely rolled or untied fillet can open and let the filling spill out, and the roll may cook unevenly. A snug, even roll keeps the stuffing inside and helps the fish cook at a uniform rate.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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