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Ramekin Salmon

Baked salmon with cream and flour, topped with cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Ramekin Salmon

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

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

  2. In a bowl, combine the salmon, cream, and flour; stir until well mixed.

  3. Pour the mixture into ramekins.

  4. Sprinkle cracker crumbs on top.

Bake and serve

  1. Bake in a 350°F (175°C) oven until set and golden 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).

  2. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  3. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

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

What each ingredient does

Salmon
Provides the main body and flavour of the filling.
Heavy cream
Adds moisture and richness so the filling bakes soft and creamy.
All-purpose flour
Thickens the mixture and helps it hold together and set.
Cracker crumbs
Form a crisp, golden topping through browning in the oven.

The step that matters

Baking until set. Baking until set but not overcooked matters because the egg-free cream and flour mixture firms as it heats and can turn dry or grainy if left too long.

“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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