Skip to main content
Main

Salmon Loaf

A steamed salmon loaf made with bread crumbs, eggs, milk, salt, pepper, served with a white sauce.

From an old cookbook · modernised transcription
By Friday club, Yarmouth, Mass. [from old catalog] · From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Milk and bread are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare

  1. Drain, remove skin and bones from salmon, and mince finely.

  2. Boil bread crumbs in a small cup of milk.

Make the loaf

  1. Add two beaten eggs, one-half teaspoon salt, one-quarter teaspoon pepper to the mixture.

  2. Add minced salmon and steam for one hour.

Make the white sauce

  1. Prepare white sauce: combine one cup milk, butter the size of a walnut, and one tablespoon flour; season with salt to taste.

Nutrition, whole recipe (rough)

688Calories
28 gProtein
15 gFat
109 gCarbs
What these numbers assume: 5 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
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.

By Friday club, Yarmouth, Mass. [from old catalog]. 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 + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  2. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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 body of the loaf and provides the main flavour and protein structure.
Eggs
Bind the mixture and set during steaming to hold the loaf together.
Bread crumbs
Absorb milk and add bulk, keeping the loaf moist and tender.
Flour
Thickens the white sauce so it coats the loaf smoothly.

The step that matters

Add minced salmon and steam for one hour. Steaming gently at a steady heat lets the eggs set into a firm but tender custard that binds the salmon. Too much heat or boiling water can make the eggs curdle or the loaf rubbery and crumbly.

“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.

More salmon loaf recipes

Sauce 5Steamed 4 See all 140 →

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes