Skip to main content
Main

Filleted Deviled Kipper on Toast

A toasted bread topped with filleted kipper, butter, cheese, breadcrumbs, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Filleted Deviled Kipper on Toast

Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Fillet the kipper in the usual way.

  2. Butter some toast and place the fillet on top.

  3. Cut the toast into any shape you like.

Top and cook

  1. Top with a little grated cheese, a pinch of breadcrumbs, and a bit of butter.

  2. Place in a paper bag and cook on a grid.

  3. Bake for 5 minutes in a very hot oven at 400°F (200°C).

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  2. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Kipper
Provides the main savoury, smoky fish flavour and the protein of the dish.
Butter
Adds richness and moisture to the toast and promotes golden browning on top.
Grated cheese
Melts over the fish and browns, adding savoury flavour and a crisp surface.
Breadcrumbs
Add a light, crunchy texture to the topping as they toast in the oven.
Toast
Forms the base that holds the fillet and topping and soaks up the butter.

The step that matters

Baking in the very hot oven. At 400°F the cheese, butter and breadcrumbs brown quickly, while the toast can dry or scorch. Watch closely so the topping browns without burning.

“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.

You might also like

Macaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipesCheese FrittersCheese Fritters34 recipesCheese OmeletteCheese Omelette31 recipes