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Cream Salmon

A creamy salmon dish made with canned salmon, cream, butter, flour, paprika, and beef extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Cream Salmon

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan.

  2. Add the flour, stirring constantly until well combined.

  3. Pour in the cream and cook until it begins to thicken.

  4. Dissolve the beef extract in a small amount of water and add it to the mixture.

Finish and serve

  1. Season with paprika and salt, then gently fold in the salmon.

  2. Heat slowly until warmed through.

  3. Serve with brown bread or toast.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

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

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  5. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the butter and cream into a smooth, stable sauce base.
Cream
Adds richness and moisture, and thickens with gentle heat into a creamy sauce.
Butter
Adds fat and flavour to the base before the flour is stirred in.
Salmon
Provides the main protein and flaky texture in the finished dish.
Beef extract
Adds concentrated savoury, meaty flavour to the sauce.

The step that matters

Cook the flour and butter into the cream gently. Stirring the flour in constantly keeps it evenly distributed so lumps do not form. Cooking the cream gently until it begins to thicken lets the starch swell smoothly, giving a stable sauce that holds the salmon without curdling or separating.

“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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