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Salmon, Mayonnaise of

A salmon fillet served with a generous coating of mayonnaise, garnished with lobster coral and watercress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Salmon and fish are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 1,078 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon, Mayonnaise of

Ingredients

Directions

Prepare the salmon

  1. Curl the flaps of the salmon under and tie with twine.

  2. Boil in seasoned fish stock until cooked through.

  3. Remove the salmon and skin it, then let it cool while retaining its shape.

Dress and serve

  1. Place the salmon on a dish and cover it generously with mayonnaise.

  2. Decorate the mayonnaise with lobster coral and garnish with watercress.

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. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Salmon + lobstertop 14% of all pairs
    Smell alikemoderate
    Cooked together313 recipes

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

  3. Salmon + watercresstop 15% of all pairs
    Smell alikelow
    Cooked together142 recipes

    Shared aroma: eugenol (clove, spicy).

  4. Fish + lobstertop 17% of all pairs
    Smell alikelow
    Cooked together326 recipes

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

  5. Lobster + watercresstop 22% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Center cut of salmon
Forms the main body of the dish and is cooked through by poaching.
Mayonnaise
Coats the salmon, adding richness, moisture and a smooth, creamy texture.
Lobster coral
Adds a decorative accent and a subtle briny, shellfish flavor to the mayonnaise.

The step that matters

Boil in seasoned fish stock until cooked through. Gentle simmering cooks the fish evenly and keeps it moist. Boiling vigorously can break the delicate flesh apart and toughen it, so the salmon may lose its shape.

“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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