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A Palatable Salmon Rechauffe Al Napolitano

A dish of flaked salmon and cold spaghetti tossed in a white sauce with egg and capers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Sauce and capers work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 678 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

A Palatable Salmon Rechauffe Al Napolitano

Ingredients

Directions

Prepare

  1. Remove bones and skin from the salmon and flake it with a fork.

  2. Cut the cold spaghetti into small pieces and mix it with the flaked salmon, seasoning to taste.

Make and serve

  1. In a saucepan, heat the white sauce or drawn butter and beat in the egg until scalding.

  2. Add the salmon and spaghetti mixture to the sauce, tossing gently to combine without mashing.

  3. Add capers for extra flavor, and serve as soon as it is hot.

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. Sauce + caperstop 11% of all pairs
    Smell alikemoderate
    Cooked together678 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + caperstop 12% of all pairs
    Smell alikelow
    Cooked together458 recipes

    Shared aroma: eugenol (clove, spicy).

  3. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + caperstop 21% of all pairs
    Smell alikemoderate
    Cooked together1,311 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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

What each ingredient does

Boiled salmon
Provides the main protein and flavor, flaked into the dish.
Cold spaghetti
Adds bulk and chewy body that holds the mixture together.
White sauce or drawn butter
Supplies richness and moisture, coating the salmon and spaghetti.
Egg
Thickens the hot sauce as it sets, giving a creamy, cohesive texture.

The step that matters

Beat the egg into the hot sauce. Egg proteins set when heated, so if the sauce is too hot or the egg is added without beating, it can scramble into lumps instead of thickening smoothly.

“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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