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Salmon Loaf

A steamed loaf made from boneless salmon, bread crumbs, eggs, butter, salt, and pepper.

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 Loaf

Ingredients

Directions

Prepare

  1. Remove all bones from the salmon and mash it in a bowl.

  2. Add melted butter and mix until smooth.

  3. In a separate bowl, combine bread crumbs with beaten eggs.

  4. Add the salmon mixture and season with salt and pepper.

Cook and serve

  1. Pour into a buttered mold and steam for 2 hours.

  2. Serve with or without cream sauce; this dish is especially good cold.

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. Bread + eggtop 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 and flavor of the loaf.
Eggs
Bind the mixture and help it set firm as it cooks.
Bread crumbs
Absorb moisture and add body so the loaf holds together.
Butter
Adds richness and moisture to the mixture.

The step that matters

Pour into a buttered mold and steam for 2 hours. Gentle, sustained steam cooks the egg-bound mixture evenly so it sets without drying out. Buttering the mold keeps the loaf from sticking when unmolded.

“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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