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Salad

Plain Fish Salad

A salad of boiled fish served on lettuce with mayonnaise dressing.

From an old cookbook · modernised transcription
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Why it works: Lettuce and cucumber match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,409 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Plain Fish Salad

Ingredients

Directions

Prepare the fish

  1. Boil the fish until thoroughly cooked but not overdone, then let it cool completely.

  2. Cut the fish into square or oblong pieces, about 2-3 inches by 3-4 inches.

Assemble and serve

  1. Place each piece on a lettuce leaf.

  2. Pour mayonnaise dressing over the fish or serve it on the side.

  3. If using white fish, finely chop the sardine and stir it into the mayonnaise.

  4. Garnish with cucumber jelly.

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. Lettuce + cucumbertop 1% of all pairs
    Smell alikestrong
    Cooked together1,409 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Fish + cucumbertop 18% of all pairs
    Smell alikemoderate
    Cooked together81 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Fish + lettucetop 18% of all pairs
    Smell alikelow
    Cooked together196 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

What each ingredient does

Fish
Forms the main body of the salad; cooking firms its flesh so it holds clean pieces.
Mayonnaise dressing
Adds fat and moisture, giving the fish a rich, creamy coating.

The step that matters

Boil the fish until just cooked. Overcooking dries and toughens fish protein, making it flaky in the wrong way and less moist. Cooking it until just opaque and firm keeps it tender, and cooling it fully before cutting helps the pieces hold their shape.

Swap the lettuce

How well each one fits the dish's main ingredients (fish, cucumber):

  1. Lettucethe original
  2. Cauliflowerfits about as well
  3. Radishfits less well
  4. Horseradishfits less well

Fit is the average pairing score against fish, cucumber. 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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