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Tranches De Saumon En Mayonnaise

Thin slices of cooked salmon topped with mayonnaise, lemon juice, salt, and pepper, served chilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Tranches De Saumon En Mayonnaise

Ingredients

Directions

Cook and slice

  1. Cook the salmon until just done, then let it cool.

  2. Slice the salmon into thin pieces.

Plate and serve

  1. Arrange the salmon slices on a serving platter.

  2. Drizzle with lemon juice and season with salt and pepper.

  3. Top with mayonnaise and serve chilled.

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 + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Salmon
Provides the main body and rich flavor of the dish.
Mayonnaise
Adds fat and creaminess, giving the topping a smooth, rich texture.
Lemon juice
Adds acidity that brightens the flavor and balances the richness of the fish and mayonnaise.

The step that matters

Cook the salmon until just done. Salmon dries out and turns chalky when overcooked, because proteins tighten and squeeze out moisture. Letting it cool before slicing helps the thin pieces hold their shape.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, pepper):

  1. Lemonthe original
  2. Limefits about as well
  3. Avocadofits less well
  4. Mangofits less well

Fit is the average pairing score against salmon, pepper. 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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