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Salmon Mousse

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Salmon Mousse

Ingredients

Directions

  1. Heat milk in a double boiler until scalded.

  2. Slowly add the hot milk to well-beaten eggs and mix in salt.

  3. Soak gelatine in cold water, then add it to the hot custard mixture and stir until dissolved.

  4. Fold in the salmon and place the mixture in a cool area.

  5. When the mixture begins to thicken, gently fold in the whipped cream.

  6. Serve the salmon mousse with cucumber sauce made from ½ cup whipped cream, salt, cayenne, 2 tablespoons vinegar, and finely chopped, drained cucumber.

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

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