Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Salmon Souffle
Ingredients
Directions
Prepare
Preheat your steamer.
Make and steam
In a bowl, mix the drained salmon, melted butter, bread crumbs, and beaten egg whites thoroughly.
Pour the mixture into a greased dish and steam for 1 hour.
Serve
Serve with cream sauce.
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.
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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Salmon + eggtop 16% of all pairsSmell alikemoderateCooked together3,485 recipes
Shared aroma: decanal (soap, orange peel).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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 soufflé.
- Egg whites
- Trap air and set during steaming, giving the soufflé its lift and light texture.
- Bread crumbs
- Absorb moisture and help give the mixture body so it holds together.
- Melted butter
- Adds richness and moisture, softening the texture of the mixture.
The step that matters
Folding in the beaten egg whites. Egg whites hold air only while they are beaten; overmixing deflates them, so the soufflé will be dense rather than light.
“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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