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Salmon, Dried or Kippered, to Dress

Dried salmon prepared by grilling, baking, simmering, or flaking, served with butter, mustard sauce, or egg sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Salmon, Dried or Kippered, to Dress

Ingredients

Directions

Prepare

  1. Wash the salmon in cold water and wipe it with a soft cloth.

  2. Place it on a hot grill over a clear fire, inside facing the fire first.

  3. Turn it over when half done, then serve hot with butter and mustard sauce.

Alternative methods

  1. Alternatively, cut into slices and heat in the oven or over the fire.

  2. For another method, soak the salmon in water to remove some salt.

  3. Put it in a saucepan, cover with cold water, and simmer gently until done without boiling.

  4. Serve with egg sauce.

  5. For a third method, remove the skin and tear the thick part into flakes.

  6. Pour boiling water over it, let it stand for three minutes, then drain.

  7. Put it in a saucepan with enough milk to moisten it and simmer gently for 5-6 minutes.

  8. Dredge with flour, add a slice of fresh butter, stir for a few minutes, and serve hot.

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. Allspice + clovetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Mustard + allspicetop 2% of all pairs
    Smell alikestrong
    Cooked together1,928 recipes

    Shared aroma: methyleugenol (clove, spice).

  3. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Mustard + clovetop 8% of all pairs
    Smell alikestrong
    Cooked together3,829 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Dried salmon
Is the main ingredient, cooked by grilling, simmering or flaking to heat it through.
Butter
Adds richness and a smooth, savoury fat to the finished salmon.
Milk
Moistens the flaked salmon so it heats without drying out.
Flour
Dredged over the salmon, it helps thicken the milk and bind the flakes together.

The step that matters

Simmer gently without boiling. Boiling toughens and dries the fish proteins and can break the flakes apart, so keeping the liquid at a gentle simmer keeps the salmon tender and moist.

Swap the clove

How well each one fits the dish's main ingredients (salmon, butter, mustard, sauce, milk, flour, allspice):

  1. Capersfits better
  2. Nutmegfits better
  3. Cinnamonfits better
  4. Clovethe original

Fit is the average pairing score against salmon, butter, mustard, sauce, milk, flour, allspice. Candidates are from the same food group and used in at least 100 recipes.

“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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