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Salmon Puffs

Salmon puffs are baked salmon cakes mixed with lemon juice, butter, bread crumbs, eggs, salt, and pepper.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmon Puffs

Ingredients

Directions

Prepare

  1. Remove skin and bones from salmon and flake finely.

  2. Add melted butter, bread crumbs, salt, pepper, lemon juice, and beaten eggs; mix well.

  3. Put mixture into cups.

Bake and serve

  1. Set cups in hot water and bake for 1 hour in hot oven.

  2. Turn out and cover with egg sauce.

Nutrition, whole recipe (rough)

653Calories
20 gProtein
18 gFat
101 gCarbs
What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Lemonjuice of 1 lemon (48ml)12
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 Kaufman, Nettie M. 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Lemon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Eggs
Bind the mixture and set into a tender, sliceable structure as they cook.
Bread crumbs
Absorb moisture and add body, keeping the puffs light rather than dense.
Butter
Adds fat for richness and a softer, more tender texture.
Lemon juice
Adds acidity that brightens the flavour and balances the richness of the eggs and butter.

The step that matters

Set cups in hot water and bake. The water bath moderates the heat around the cups so the egg mixture sets gently and evenly. Direct high heat can overcook the edges and make the texture rubbery or cause it to curdle.

“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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