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Ca Sseroles Salmone Ttes

Cold boiled salmon pieces covered with tartare sauce, served in small porcelain casseroles and decorated with beet and capers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and capers work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 678 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Ca Sseroles Salmone Ttes

Ingredients

Directions

Prepare

  1. Sprinkle the salmon pieces with a little vinegar.

  2. Fill small, round porcelain casseroles with the salmon.

Dress and serve

  1. Cover the fish with a thick layer of Tartare Sauce.

  2. Decorate the surface of the sauce with the shredded beet and capers in a neat design.

  3. Serve very cold.

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. Sauce + caperstop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + caperstop 12% of all pairs
    Smell alikelow
    Cooked together458 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Vinegar + caperstop 16% of all pairs
    Smell alikemoderate
    Cooked together1,453 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Vinegar + saucetop 26% of all pairs
    Smell alikelow
    Cooked together3,844 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cold boiled salmon
Forms the main body of each casserole and provides the flaky texture.
Tartare sauce
Adds moisture and richness, covering the fish in a creamy layer.
Red pickled beet
Adds a sharp, tangy flavour and bright colour to the decorative top.
Capers
Add a briny, sharp accent that contrasts with the rich sauce.

“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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