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Salmon Loaf

A steamed loaf made from cooked salmon, hominy, egg, salt, and pepper, topped with white sauce and garnished with hard‑cooked eggs, olives, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and salmon are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,485 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare

  1. Mix the ingredients in the order given.

  2. Pack the mixture into a greased mold.

Steam and serve

  1. Steam for one hour.

  2. Turn the loaf onto a platter.

  3. Pour a white sauce over the loaf.

  4. Garnish with hard-cooked eggs, olives, and parsley.

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. Egg + salmontop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Pepper + salmontop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Pepper + eggtop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

Pepper and egg barely smell alike, yet cooks put them together in 50,580 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Egg
Binds the mixture so the loaf holds its shape when turned out.
Cooked salmon
Provides the main body, flavor, and protein of the loaf.
Cooked hominy
Adds bulk and a soft, starchy texture to the mixture.

The step that matters

Steam for one hour. Egg proteins set gently with steady, moderate heat. Overheating or boiling the steamer can make the egg tough and dry, so the loaf should be steamed gently and checked for a firm set.

“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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