Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Smoked Salmon Butter
Ingredients
Directions
Finely pound the smoked salmon with the butter.
Rub the mixture through a fine sieve.
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.
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 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
- Smoked salmon
- Provides the main savoury, smoky flavour of the butter.
- Butter
- Carries the salmon flavour and gives the spread its smooth, creamy texture.
The step that matters
Rubbing the mixture through a fine sieve. Pounding alone leaves fibrous bits of salmon that make the butter grainy. Pressing it through a fine sieve breaks these down further, giving a smooth, even spread.
“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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