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Escallop Salmon

Baked salmon fillets layered with cracker crumbs and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and cream are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,401 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Escallop Salmon

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Assemble

  1. Layer salmon in the bottom of a baking dish.

  2. Add a layer of cracker crumbs.

  3. Repeat layers until desired amount is reached.

  4. Cover with cream.

Bake

  1. Bake in a moderate oven at 350°F (175°C) until brown.

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.

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. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Salmon
Forms the main body of the dish, providing the substance that the layers are built around.
Cracker crumbs
Absorb moisture from the cream and help hold the layers together while baking.
Cream
Adds moisture and richness, and sets into a tender custard as it bakes.

The step that matters

Covering with cream and baking until brown. Cream that is too thin or an oven that is too hot can leave the dish watery or scorched before the layers set. Moderate heat lets the cream thicken and the top brown evenly.

“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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