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Salmon Cutlets

Salmon cutlets are made from cooked salmon, folded around a boiled egg, fried, and served with peas and sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Lemon and parsley 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 Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Cook the salmon and mold it into cutlets.

  2. Fry the cutlets until golden brown.

Add the egg

  1. Cook the egg for five minutes, then remove it from the shell.

  2. Insert the cooked egg into the small end of each cutlet.

Serve

  1. Serve the cutlets surrounded by peas and drizzled with white sauce or Hollandaise sauce.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Salmon + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together375 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Lemon + peastop 11% of all pairs
    Smell alikemoderate
    Cooked together1,005 recipes

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

  4. Parsley + peastop 13% of all pairs
    Smell alikemoderate
    Cooked together1,885 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Salmon
Forms the body of the cutlets, setting firm and flaky as it cooks.
Egg
Adds a firm, mild centre that contrasts with the rich fish.
Lemon juice
Adds acidity that brightens the flavour of the fish.
White sauce or hollandaise sauce
Adds fat and richness, and moisture to the finished cutlets.

The step that matters

Fry the cutlets until golden brown. Browning comes from the Maillard reaction at the hot pan surface, which adds savoury flavour. Frying too long dries out the salmon, while too little heat leaves the cutlets pale and bland.

Swap the peas

How well each one fits the dish's main ingredients (salmon, egg, lemon, parsley, sauce):

  1. Chickpeafits better
  2. Sesamefits about as well
  3. Pistachiofits about as well
  4. Peasthe original

Fit is the average pairing score against salmon, egg, lemon, parsley, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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