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Escalloped Mock Salmon

A baked dish of browned rice layered with mock salmon and pine‑nut meal, baked with boiling water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rice and pine work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 156 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Escalloped Mock Salmon

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the rice

  1. Steam the browned rice for 20 minutes.

Assemble and bake

  1. In a baking pan, layer the mock salmon pieces and browned rice alternately until the pan is filled.

  2. Cover the top with a generous sprinkling of pine‑nut meal.

  3. Pour a little boiling water over the top to moisten it.

  4. Bake in a moderate oven at 350°F (175°C) until heated through.

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. Rice + pinetop 8% of all pairs
    Smell alikemoderate
    Cooked together156 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Salmon + pinetop 16% of all pairs
    Smell alikelow
    Cooked together56 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + salmontop 19% of all pairs
    Smell alikelow
    Cooked together730 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

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

What each ingredient does

Browned rice
Provides bulk and a firm, grainy texture that holds its shape between the layers.
Mock salmon
Supplies the main filling flavour and substance of the dish.
Boiling water
Adds moisture so the top softens and the dish does not dry out while baking.

The step that matters

Pouring the boiling water over the top. A little water moistens the topping and helps the dish heat through without drying. Too much can make the layers soggy, so pour only a little.

“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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