Sardines on Brown Bread

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. Bread + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together27,232 recipes

   Shared aroma: delta-decalactone (sweet, creamy).

2. Bread + eggtop 13% of all pairs
   Smell alikemoderate
   Cooked together22,662 recipes

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

3. Butter + parsleytop 15% of all pairs
   Smell alikemoderate
   Cooked together28,563 recipes

   Shared aroma: trans-2-hexenal (green, leafy).

4. Bread + parsleytop 15% of all pairs
   Smell alikemoderate
   Cooked together8,588 recipes

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

5. Parsley + vinegartop 16% of all pairs
   Smell alikemoderate
   Cooked together6,477 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Sardines

Provide the main savoury, oily flavour and the protein of the dish.

Brown bread

Forms the crisp-edged base that holds the toppings.

Butter

Adds richness and moisture to the bread and helps the toppings stick.

Hard boiled egg

Adds creamy texture and mild richness between the sardines.

Chili vinegar

Adds sharp acidity that cuts through the oily fish.

Swap the parsley

How well each one fits the dish's main ingredients (bread, butter, egg, vinegar):

1. Tarragonfits about as well
2. Parsleythe original
3. Capersfits about as well
4. Nutmegfits about as well

Fit is the average pairing score against bread, butter, egg, vinegar. Candidates are from the same food group and used in at least 100 recipes.