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Salmon Souffle

A baked salmon dish with milk, eggs, bread crumbs, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter 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 ↓

Salmon Souffle

Ingredients

Directions

Make the base

  1. Heat the milk with the bread crumbs until it reaches the scalding point.

  2. Remove from heat and add the butter, salt, pepper, and slightly beaten eggs.

  3. Return to heat briefly until the butter melts.

Bake

  1. Add the flaked salmon and mix well.

  2. Pour the mixture into a buttered baking dish and bake until light and slightly browned.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Milk + buttertop 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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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

What each ingredient does

Eggs
Set and structure the mixture, and help it rise and hold its airy texture when baked.
Milk
Forms the moist base that the eggs set into, giving a tender, custard-like body.
Bread crumbs
Absorb the milk and thicken the base, adding body and helping hold the mixture together.
Salmon
Provides the main flavor and protein, and its flakes set into the custard as it bakes.

The step that matters

Return to heat briefly until the butter melts. Eggs are added off the heat so they do not scramble. Gentle warming only melts the butter and keeps the base smooth, because strong heat can curdle the eggs and deflate the soufflé texture.

“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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