Name: Caviare Duchesses
Ingredients: fresh caviare; caviare cream; jelly; smoked salmon; butter; small choux pastries

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 ↓

Caviare Duchesses

Ingredients

Directions

Stuff small choux pastries with fresh caviare or caviare cream.
Serve with jelly on double glass dishes.
For smoked salmon duchesses, prepare a puree of smoked salmon and butter.
Stuff the small choux pastries with the smoked salmon puree.

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.

Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

Shared aroma: delta-dodecalactone (sweet, creamy).
Cream + salmontop 14% of all pairs

Smell alikelow

Cooked together1,401 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Salmon + buttertop 16% of all pairs

Smell alikemoderate

Cooked together4,481 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).