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Salmon Loaf

A baked loaf made with bread crumbs, milk, cream, salmon, eggs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and milk are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 11,466 recipes. Both carry 2-undecenal, which smells sweet. The science ↓

Salmon Loaf

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the base

  1. Cook the bread crumbs and milk together until a paste forms.

  2. Stir in the cream, salt, cayenne pepper, and the finely rubbed salmon.

Bake and serve

  1. Fold in the beaten egg whites or whole eggs gently.

  2. Pour the mixture into a buttered mold.

  3. Bake at 350°F (175°C) until the center is firm, about 1 hour.

  4. Serve with tomato or Hollandaise sauce.

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. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

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

  3. Cream + salmontop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

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

  4. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Milk + salmontop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

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

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

What each ingredient does

Eggs
Beaten eggs or whites trap air and set into a firm, sliceable structure as the loaf bakes.
Bread crumbs
Absorb milk to form a paste that binds the salmon and adds a soft, tender body.
Salmon
Provides the main flavour and protein that the set egg and crumb mixture holds together.
Cream
Adds richness and moisture, giving the loaf a softer, more tender texture.
Milk
Softens the bread crumbs and adds moisture to the mixture before baking.

The step that matters

Folding in the egg whites gently. Beaten egg whites hold air that gives the loaf lift. Stirring hard knocks that air out, leaving a dense loaf that sets heavy and tight.

“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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