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Salmon Mold

A steamed salmon dish mixed with beaten eggs, breadcrumbs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Mold

Ingredients

Directions

Prepare

  1. Beat the egg yolks and whites separately until light.

  2. Mix the bread crumbs into the beaten egg yolks.

  3. Rub the melted butter into the salmon.

Make and steam the mould

  1. Combine the salmon mixture with the egg and breadcrumb mixture in a well-buttered bowl.

  2. Steam the mixture for one hour.

Serve

  1. Serve with drawn butter sauce.

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

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

  3. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Salmon
Forms the main body of the mould and provides its flavour.
Eggs
Bind the mixture and, once whipped and folded in, lighten its texture as it sets.
Bread crumbs
Absorb moisture and help the mould hold its shape while steaming.
Melted butter
Adds richness and moisture to the salmon, keeping the mould tender.

The step that matters

Beating the egg whites and yolks separately. Whites must be beaten until light so they hold air; this lift helps the steamed mould stay soft rather than dense.

“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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