Skip to main content

Salmon En Croute

By bbcfood · From Open Recipes · 17 ingredients
Jump to recipe ↓

Why it works: Salmon and dill work together. They rank in the top 6% of all ingredient pairs, and 489 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 6
Prep1 hr
Cook1 hr

Ingredients

Contains: egg, milk, wheat, tree nuts, 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 bbcfood. 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. Salmon + dilltop 6% of all pairs
    Aroma overlaplow
    Mentioned together489 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Lemon + dilltop 1% of all pairs
    Aroma overlapstrong
    Mentioned together976 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Butter + mushroomtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together12,516 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Shallot + mushroomtop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together1,960 recipes

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

  5. Shallot + chestnuttop 5% of all pairs
    Aroma overlapstrong
    Mentioned together30 recipes

    Shared aroma: coumarin (sweet, hay).

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

Flavor stand-ins for the chestnut

How well each one fits the dish's main ingredients (flour, butter, shallot, mushroom, salmon, lemon, dill):

  1. Peasbetter flavor fit
  2. Chickpeabetter flavor fit
  3. Sesamebetter flavor fit
  4. Chestnutthe original

Fit is the average pairing score against flour, butter, shallot, mushroom, salmon, lemon, dill. 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).