Skip to main content
Main

Salmon Roll

A baked salmon roll with breadcrumb coating and creamy milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon Roll

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the roll

  1. Preheat the oven to 350°F (175°C).

  2. In a bowl, mix the salmon, bread crumbs, eggs, salt, pepper, and milk until well combined.

  3. Form the mixture into a roll and place it in a buttered pan.

  4. In another bowl, mix the ½ cup of bread crumbs with the melted butter and pour it over the roll.

Bake and make the sauce

  1. Bake for 30 minutes.

  2. For the sauce, heat the pint of milk in a saucepan.

  3. Whisk in the flour and 1 tablespoon of butter, cooking until thickened.

Serve

  1. Pour the sauce over the roll when done and serve immediately.

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

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Butter and flour 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

Salmon
Forms the bulk of the roll and provides the main flavor and protein structure.
Eggs
Bind the salmon and crumbs together and set during baking to hold the roll's shape.
Bread crumbs
Absorb moisture and soak up the milk, giving the roll body and a tender texture.
Flour
Thickens the milk into a smooth white sauce as it cooks.

The step that matters

Thickening the sauce. Flour must be whisked in smoothly and cooked long enough to swell and gelatinize the starch; otherwise the sauce stays lumpy or tastes raw.

“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

Brown BreadBrown Bread461 recipesSalmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesWhite BreadWhite Bread80 recipes