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Salmon Timbales

Salmon Timbales are baked salmon cakes served with a cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmon Timbales

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. 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 the salmon

  1. Drain the liquid from the salmon and remove all skin and bones.

  2. Mash the salmon with a fork and mix with the beaten eggs.

  3. Season with salt, pepper, lemon juice, and parsley.

Bake

  1. Place the mixture in greased individual molds.

  2. Put the molds in a baking pan and add water until they are two-thirds covered.

  3. Cover with greased paper and bake at 350°F (175°C) for 15 minutes.

Serve

  1. Serve with cream sauce mixed with the egg yolk just before serving.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Salmon
Provides the main body and flavour of the timbales.
Eggs
Bind the mixture and set when baked, giving the timbales their structure.
Cream sauce
Adds richness and moisture to the served timbales.
Egg yolk
Enriches the cream sauce, adding richness and body.

The step that matters

Baking in a water bath. Baking the molds in a pan of water gently surrounds them with heat. This slows setting so the egg mixture stays tender and does not turn rubbery or cracked.

“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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