Name: Fish Pies
Ingredients: cooked salmon or sole; hard-boiled eggs; Puff Paste (No. 76); fish jelly or good White Sauce (No. 62)

Why it works: Salmon and fish are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,078 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Fish Pies

Ingredients

cooked salmon or sole
hard-boiled eggs
Puff Paste (No. 76)
fish jelly or good White Sauce (No. 62)

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Cut the fish into flakes or squares and slice the hard-boiled eggs.
Line a baking tin thinly with Puff Paste.
Layer the fish and egg in the tin in a proportion of one-third.
Season with fish jelly or good White Sauce.
Bake in a quick oven at 400°F (200°C) to avoid drying out the fish.
When nearly cold, insert some hot white sauce or fish jelly as in meat pies.

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.

Salmon + fishtop 11% of all pairs

Smell alikelow

Cooked together1,078 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Salmon + eggtop 16% of all pairs

Smell alikemoderate

Cooked together3,485 recipes

Shared aroma: decanal (soap, orange peel).
Egg + fishtop 22% of all pairs

Smell alikemoderate

Cooked together2,782 recipes

Shared aroma: 2-nonenal (fatty, green).