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Salmon Loaf

A baked loaf made from flaked salmon, breadcrumbs, egg, milk, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare the salmon

  1. Drain off the oil from a large can of salmon.

  2. Pick out the skin and bones.

  3. Flake the fish.

Mix and bake

  1. Add half the quantity of bread crumbs, one beaten egg, the juice of half a lemon, salt and pepper to taste, and four tablespoonfuls of milk.

  2. Pack the mixture in a buttered pan.

  3. Bake for twenty minutes in a hot oven.

Serve

  1. Garnish with parsley.

  2. Serve with white sauce.

Nutrition, whole recipe (rough)

233Calories
14 gProtein
13 gFat
14 gCarbs
What these numbers assume: 4 portions
IngredientPortion assumedkcal
Milk1 cup (244ml) whole149
Egg1 large egg (50g)78
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

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. See the original page.

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

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

  2. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

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

  3. Egg + peppertop 33% of all pairs
    Smell alikelow
    Cooked together50,580 recipes

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

Egg and pepper barely smell alike, yet cooks put them together in 50,580 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

Salmon (in the method)
Forms the main body of the loaf and provides its flavour and protein structure.
Egg
Binds the flaked fish and crumbs together and helps the loaf set when baked.
Bread crumbs (in the method)
Absorb liquid and give the loaf body so it holds together rather than turning wet.
Milk
Adds moisture so the mixture stays tender rather than dry as it bakes.

The step that matters

Packing the mixture into the pan. Packing it firmly without air pockets helps the loaf hold its shape when sliced. Loose packing can crumble as the egg sets during baking.

“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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