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Smoked Salmon Toasts with Malt Vinegar Syrup

By epicurious · From Open Recipes · 7 ingredients
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Why it works: Vinegar and salmon are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 1,675 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Makes 8 servings

Ingredients

Contains: fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Vinegar + salmontop 15% of all pairs
    Aroma overlaplow
    Mentioned together1,675 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Apple + cidertop 1% of all pairs
    Aroma overlapstrong
    Mentioned together1,042 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Apple + honeytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together567 recipes

    Shared aroma: beta-damascenone (apple, rose).

  4. Cider + vinegartop 4% of all pairs
    Aroma overlapstrong
    Mentioned together402 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Vinegar + honeytop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together1,583 recipes

    Shared aroma: beta-damascenone (apple, rose).

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

Flavor stand-ins for the thyme

How well each one fits the dish's main ingredients (apple, cider, malt, vinegar, honey, salmon):

  1. Cinnamonbetter flavor fit
  2. Gingerbetter flavor fit
  3. Clovebetter flavor fit
  4. Thymethe original

Fit is the average pairing score against apple, cider, malt, vinegar, honey, salmon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).