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Salmon Collaeed

A whole salmon boned, filled with oyster, egg yolk, anchovy and bread paste, rolled, boiled and pickled in a jar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Marjoram and thyme match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry terpineol, which smells pine, woody. The science ↓

Salmon Collaeed

Ingredients

Directions

Prepare the salmon

  1. Wipe and scale the salmon, then cut off the head, tail, and fins.

  2. Split the salmon open at the back, remove the insides and bones, and sprinkle with coarse sea salt.

  3. Let the salmon sit for 12 hours.

  4. Wash the salmon and dry it with cloths.

Fill and roll

  1. Spread the oyster paste, egg yolks, pounded anchovies, mace, and white pepper evenly on the inner surface.

  2. Blend the grated bread into a stiff paste.

  3. Spread the bread paste over the filling.

  4. Roll the salmon tightly from the tail end and bind it securely.

  5. Sew the salmon in a cloth.

Cook and pickle

  1. Boil the salmon with sweet herbs and bay leaves until cooked through.

  2. In a deep jar, boil the pickle again, adding sliced ginger, peppercorns, and allspice.

  3. Once cooled, pour the pickle over the fish, ensuring it is completely covered, and seal tightly.

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. Marjoram + thymetop 1% of all pairs
    Smell alikestrong
    Cooked together2,225 recipes

    Shared aroma: terpineol (pine, woody).

  2. Salmon + oystertop 8% of all pairs
    Smell alikemoderate
    Cooked together672 recipes

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

  3. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. Mace + marjoramtop 12% of all pairs
    Smell alikemoderate
    Cooked together767 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Oyster + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together2,545 recipes

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

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

What each ingredient does

Salmon
Forms the main body of the dish, cooked through and held in shape by the roll.
Oysters
Add a moist, savoury paste that seasons the filling from within.
Egg yolks
Enrich the filling, giving it a soft, creamy texture when cooked.
Stale white bread
Forms a stiff paste that adds body and absorbs moisture in the filling.
Anchovies
Contribute a deep, salty savouriness that seasons the filling.

The step that matters

Boil the salmon until cooked through. Salmon that is undercooked stays raw near the bone, while overcooking dries the flesh. Because the fish is rolled and sewn, heat must penetrate the thick centre evenly, so the cook should check the thickest part.

Swap the white pepper

How well each one fits the dish's main ingredients (salmon, oyster, egg, mace, bread, marjoram, thyme):

  1. Winter savoryfits better
  2. Nutmegfits better
  3. Parsleyfits better
  4. White pepperthe original

Fit is the average pairing score against salmon, oyster, egg, mace, bread, marjoram, thyme. 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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