Why it works: Salmon and parsley are a kitchen classic. They rank in the top 24% of all ingredient pairs, and cooks put them together in 2,516 recipes. Both carry eugenol, which smells clove, spicy. The science ↓
Smoked Salmon
Ingredients
Directions
Cut the smoked salmon into thin slices.
Roll the slices into cones.
Arrange the cones in a crown shape on a serving platter.
Place curled leaf parsley in the center.
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.
Photo for illustrative purposes only · Contact us to use it
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 + parsleytop 24% of all pairsSmell alikelowCooked together2,516 recipes
Shared aroma: eugenol (clove, spicy).
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 flavor and a silky, tender texture, with a smoky aroma.
“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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