Skip to main content
Main

Salmon Souffle No. 1

A baked salmon soufflé made with pink salmon, bread crumbs, milk, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
Jump to recipe ↓

Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Salmon Souffle No. 1

Ingredients

Directions

Prepare the base

  1. Flake the salmon and season with salt, paprika, and lemon juice.

  2. Cook the bread crumbs in milk for 10 minutes.

  3. Add the cooked bread crumbs to the salmon.

Add the eggs

  1. Beat the egg yolks until thick and lemon colored.

  2. Add the beaten yolks to the mixture.

  3. Beat the egg whites until stiff and dry.

  4. Fold the beaten whites into the salmon mixture.

Bake

  1. Turn the mixture into a buttered baking dish.

  2. Bake until firm.

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

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

  5. Lemon + eggtop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Lemon and egg barely smell alike, yet cooks put them together in 44,316 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

Pink salmon
Provides the main body and protein that the souffle sets around.
Bread crumbs
Soak up the milk and add moisture and soft body to the mixture.
Milk
Softens the bread crumbs and keeps the mixture moist as it cooks.
Egg yolks
Add richness and help bind the salmon mixture as it sets.
Egg whites
Trap air when beaten, lifting the souffle so it rises and stays light.
Lemon juice
Adds acidity that brightens the flavor of the salmon.

The step that matters

Fold the beaten whites into the salmon mixture. The whites are beaten to hold air bubbles, which make the souffle rise. Stirring hard or briskly deflates them, so fold gently and only until just combined.

“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 recipesLemon SauceLemon Sauce236 recipesSalmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipes