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Creamed Salmon on Toast

A creamy salmon sauce served over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Creamed Salmon on Toast

Ingredients

Directions

Prepare the salmon

  1. Remove bones from the salmon and cut it into small pieces.

  2. Cover the salmon with grated cheese.

Make the sauce

  1. In a saucepan, melt the butter.

  2. Add the flour to the melted butter and stir to form a paste.

  3. Gradually add the milk, seasoning with salt to taste, and bring to a boil while stirring until smooth.

  4. Add the salmon to the sauce and boil for 1 minute longer.

Serve

  1. Serve hot over toast.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  3. Milk + cheesetop 10% of all pairs
    Smell alikemoderate
    Cooked together4,426 recipes

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Provides the main protein and flavor of the dish.
Butter
Adds fat and richness to the sauce base.
Flour
Thickens the milk into a smooth, creamy sauce when cooked.
Milk
Forms the liquid base that becomes the creamy sauce.
Grated cheese
Adds savory flavor and richness to the dish.

The step that matters

Stirring the milk into the flour paste. Adding the milk gradually while stirring keeps lumps from forming. Bringing the sauce to a boil cooks the flour so it thickens fully and tastes less raw.

“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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