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Salmon Pie

Salmon pie made with boiled salmon, velouté sauce, hard‑boiled eggs, parsley, bread crumbs, lemon, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Pie

Ingredients

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.

Prepare the salmon

  1. Preheat the oven to 400°F (200°C).

  2. Break the salmon into small pieces and place it in a pie dish.

  3. Season the salmon with lemon juice, pepper, and salt.

Bake

  1. Pour the velouté sauce over the salmon and sprinkle with browned bread crumbs.

  2. Bake in the oven for 5 minutes.

Prepare the garnish and serve

  1. Separate the whites and yolks of the hard boiled eggs.

  2. Rub the yolks through a coarse sieve and chop the whites.

  3. Use the yolks, whites, and parsley to garnish the pie before serving.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  5. Parsley + breadtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

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

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

What each ingredient does

Salmon
Forms the main body of the pie and provides its flaky texture and flavour.
Velouté sauce
Moistens the fish and binds the pie into a creamy filling.
Browned bread crumbs
Add a golden, crisp topping through browning in the oven.
Lemon juice
Adds acidity that brightens the flavour of the fish.
Hard boiled eggs
Add richness and contrasting colour when used as a garnish.

The step that matters

Baking the topping. Browned crumbs need enough oven heat to brown through the Maillard reaction, and the sauce must be hot through. Because the bake is short, check the topping colour and heat before serving.

“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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