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Smoked Salmon Cream

A creamy spread made from smoked salmon, fresh cream, butter, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Smoked Salmon Cream

Ingredients

Directions

  1. Finely pound the smoked salmon.

  2. Gradually add the fresh cream and softened butter while mixing.

  3. Rub the mixture through a fine wire sieve.

  4. Finish by folding in the whipped cream.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

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

  3. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked 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 smoky, savoury flavour of the cream.
Fresh cream
Adds richness and a smooth, soft body to the mixture.
Softened butter
Adds fat that makes the mixture silky and rich when blended.
Whipped cream
Adds air bubbles that lighten the texture of the finished cream.

The step that matters

Folding in the whipped cream. Fold gently so the air trapped in the whipped cream stays in the mixture. Vigorous stirring deflates the foam, leaving the cream dense instead of light.

“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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