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Kippered Salmon

Kippered salmon is a smoked fish served with drawn butter sauce, lemon, hard‑boiled eggs, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Kippered Salmon

Ingredients

Directions

Prepare and cook

  1. Wrap the fish in buttered paper.

  2. Broil on a greased grill.

  3. Clean, wash, and dry the fish with a napkin.

  4. Sew the fish in a cheesecloth bag.

  5. Boil in salted water until cooked.

Serve

  1. Serve with drawn butter sauce and sliced lemon.

  2. Garnish with sliced hard-boiled eggs and parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

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

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Fish
Forms the main body of the dish, and its proteins set into flakes when heated.
Butter
Adds fat and richness, carrying flavour and moisture into the fish and sauce.
Lemon
Adds acidity that brightens the rich fish and butter sauce.

The step that matters

Boil in salted water until cooked. Fish proteins tighten as they heat, so overcooking makes the flesh dry and firm. Stop once it turns opaque and flakes easily, since residual heat finishes the cooking.

“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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