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Galantine of Salmon

A stuffed and boiled salmon, filled with preserved fish, pickled items, and seafood, then glazed and served cold.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Salmon and oyster work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 672 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Galantine of Salmon

Ingredients

Directions

Prepare the salmon

  1. Clean the salmon thoroughly and open it at the stomach.

  2. Bone the salmon as perfectly as possible.

  3. Insert fillets of preserved tunny fish, anchovies, and pickled gherkins into the inner side.

  4. Stuff the salmon with the boned meat of other fish, adding pickled prawns, oysters, and lobsters, well seasoned.

  5. Restore the salmon to its original shape and fasten it securely.

Cook and cool

  1. Tie the salmon tightly in a cloth and boil it in a mixture of vinegar and water until cooked.

  2. Let the salmon cool in the cooking liquid, then remove the cloth.

Decorate and serve

  1. Glaze the fish and decorate it with bits of jelly and snippets of toast.

  2. Serve cold.

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 + oystertop 8% of all pairs
    Smell alikemoderate
    Cooked together672 recipes

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

  2. Fish + oystertop 9% of all pairs
    Smell alikemoderate
    Cooked together496 recipes

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

  3. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

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

  4. Fish + meattop 12% of all pairs
    Smell alikemoderate
    Cooked together479 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Oyster + lobstertop 13% of all pairs
    Smell alikemoderate
    Cooked together255 recipes

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

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

What each ingredient does

Salmon
Forms the whole body of the dish, holding the stuffing together as one shaped roll.
Preserved tunny fish
Adds concentrated savoury, salty flavour to the filling.
Anchovies
Contributes deep savoury saltiness that seasons the surrounding fish.
Pickled gherkins
Adds sharp acidity that cuts through the rich fish.
Pickled prawns
Adds tangy, briny flavour and a firm texture to the stuffing.
Oysters
Adds briny, mineral flavour and a soft texture to the filling.

The step that matters

Restore the salmon to its original shape and fasten it securely.. If the fish is not closed tightly and evenly, the stuffing can leak or shift during boiling, so the galantine loses its neat cross-section when sliced.

“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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