Why it works: Salmon and allspice work together. They rank in the top 29% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
To Kipper Salmon
Ingredients
Directions
Remove the gills from the salmon immediately after killing it.
Cut along the back on each side of the bone and remove the bone, leaving the tail and a few inches of bone intact.
Cut off the head and remove all entrails, leaving the skin of the belly uncut.
Lay the fish skin-side down on a board.
Rub the fish with a mixture of equal parts coarse sea salt and allspice, ensuring some is spread under the fins.
Place a board with a heavy stone on top to help the salt penetrate.
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.
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Salmon + allspicetop 29% of all pairsSmell alikelowCooked together156 recipes
Shared aroma: eugenol (clove, spicy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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