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Creamed Salmon on Toast

Creamed salmon on toast is a simple dish of flaked salmon in a butter‑flour‑milk sauce served on toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Creamed Salmon on Toast

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Drain the salmon and flake it into pieces.

Make the creamed salmon

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour and cook for 1 minute.

  3. Gradually add the milk, stirring constantly until thickened.

  4. Add the flaked salmon, salt, and pepper; mix well.

Serve

  1. Toast the bread and top with the creamed salmon.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, 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

Butter
Enriches the sauce and carries flavor as the base of the roux.
Flour
Thickens the milk into a smooth white sauce when cooked with the butter.
Milk
Forms the liquid of the sauce, which thickens as it heats with the roux.
Salmon
Provides the main protein and flavor, flaked into the white sauce.

The step that matters

Adding the milk gradually while stirring constantly. Adding liquid all at once to a flour and butter roux can form lumps that are hard to smooth out. Adding milk slowly while stirring keeps the starch dispersed so the sauce thickens evenly.

“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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