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Salmon Creamed

A creamy salmon dish made with milk, butter, flour, eggs, and boiled salmon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Creamed

Ingredients

Directions

Make the sauce

  1. In a pot, bring 1 pint of milk to a boil.

  2. Slowly stir in 1 tablespoon of butter and 1 tablespoon of flour until well combined.

  3. Add ¼ teaspoon of salt and 2 beaten eggs, mixing thoroughly.

Add the salmon

  1. Gently fold in 1 pint of cold boiled salmon, broken into pieces.

  2. Simmer for 5 minutes, stirring occasionally.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + salmontop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Milk
Forms the liquid base that the sauce is built on.
Butter
Adds richness and flavor to the sauce.
Flour
Thickens the milk into a smooth sauce when combined with butter.
Eggs
Add body and help set the sauce as it is gently heated.
Cold boiled salmon
Provides the main protein and flavor of the dish.

The step that matters

Add the eggs with the sauce mixed thoroughly. Eggs can curdle or scramble if they meet very hot liquid too quickly, so stirring them in well keeps the mixture smooth and creamy.

“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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