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Raw Salpicon

A raw salad of diced fowl, anchovies, herrings, apple, beetroot, seasoned with pepper, salt, cayenne, dressed with oil and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Beetroot and olive match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethyl butyrate, which smells apple, fruity. The science ↓

Raw Salpicon

Ingredients

Directions

Prepare

  1. Cut the breast of the fowl into small square dice.

  2. Wash the anchovies and Dutch herrings, then cut them into the same size as the fowl.

  3. Peel the raw apple and cooked beetroot, then cut them into small square dice.

Dress and serve

  1. Combine all ingredients in a basin.

  2. Season with pepper, coarse sea salt, and cayenne pepper.

  3. Mix the sweet oil and vinegar, then pour the mixture over the salad.

  4. Place the salpicon in the center of a dish.

  5. Garnish with sliced gherkins or French olives.

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. Beetroot + olivetop 9% of all pairs
    Smell alikestrong
    Cooked together965 recipes

    Shared aroma: ethyl butyrate (apple, fruity).

  2. Vinegar + olivetop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  3. Pepper + olivetop 11% of all pairs
    Smell alikemoderate
    Cooked together30,263 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Apple + beetroottop 12% of all pairs
    Smell alikemoderate
    Cooked together233 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  5. Beetroot + peppertop 13% of all pairs
    Smell alikemoderate
    Cooked together1,682 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Breast of fowl
Provides the main cooked meat body and bulk of the salpicon.
Sweet oil
Carries flavour and adds richness and moisture to the mixture.
Vinegar
Adds acidity that brightens the dressing and balances the oil.
Anchovies
Contribute a salty, savoury depth to the dressing.
Raw apple
Adds crisp texture and a mild sweetness that contrasts the savoury pieces.

Swap the apple

How well each one fits the dish's main ingredients (beetroot, pepper, vinegar, olive):

  1. Limefits better
  2. Avocadofits better
  3. Cherryfits better
  4. Applethe original

Fit is the average pairing score against beetroot, pepper, vinegar, olive. Candidates are from the same food group and used in at least 100 recipes.

“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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