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Salmon Puffs

Salmon puffs are baked cups of flaked salmon, butter, breadcrumbs, eggs, and lemon, served with egg sauce.

From an old cookbook · modernised transcription
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

Oven, in the book's wordsA hot oven

Ingredients

Directions

The book says “a hot oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Preheat the oven to 400°F (200°C).

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

  3. In a bowl, combine the flaked salmon, melted butter, bread crumbs, lemon juice, and beaten eggs.

  4. Season with coarse sea salt and black pepper, then mix well.

Bake and serve

  1. Spoon the mixture into cups.

  2. Place the cups in a baking dish filled with hot water.

  3. Bake for 30 minutes.

  4. Turn out the puffs.

  5. Cover with egg sauce before serving.

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. 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

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

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 light, firm structure as they cook.
Bread crumbs
Absorb liquid and give the mixture body so it holds its shape.
Salmon
Provides the main protein and flavor that forms the body of the puffs.
Butter
Adds richness and fat for a tender texture and savory flavor.
Lemon juice
Adds acidity that brightens the flavor and balances the rich salmon and butter.

The step that matters

Baking in a water bath. Setting the cups in hot water surrounds them with gentle, even heat, so the egg mixture cooks through without becoming dry, cracked, or rubbery at the edges.

“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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