Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Minced Salmon
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare the filling
Flake the leftover salmon with your fingers.
Chop the hard-boiled eggs into large pieces.
Mix the salmon and eggs into the cream and butter rolled in flour.
Simmer the mixture without boiling.
Assemble and bake
Line a shallow dish with mashed potatoes and pour the salmon mixture on top.
Scrub the baking pan until clean and rub it with fresh butter.
Add water, salt, pepper, and cloves to the pan.
Flour the fish, add small bits of butter, and sprinkle with pounded cracker.
Bake the fish in the pan for one hour at 350°F (175°C).
Finish and serve
Remove the fish carefully, strain and thicken the gravy, and pour it around the fish.
Serve with sliced lemons.
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.
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Pepper + clovetop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
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Cream + buttertop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Potato + peppertop 9% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + potatotop 13% of all pairsSmell alikemoderateCooked together6,456 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Leftover salmon
- Forms the main body of the dish and provides its flavor.
- Hard-boiled eggs
- Add richness and a firm, sliceable texture to the filling.
- Cream
- Adds moisture and richness, forming the base of the sauce.
- Butter
- Adds fat and richness, helping the top brown during baking.
- Flour
- Thickens the cream and butter mixture into a smooth sauce.
- Mashed potatoes
- Forms a starchy base layer that holds the salmon mixture.
The step that matters
Simmer without boiling. Boiling a cream and flour mixture can curdle the cream and leave the sauce grainy or lumpy. Gentle heat keeps the sauce smooth and lets the flour thicken it evenly.
Swap the clove
How well each one fits the dish's main ingredients (salmon, egg, cream, butter, flour, potato, pepper):
- Nutmegfits better
- Parsleyfits better
- Capersfits better
- Clovethe original
Fit is the average pairing score against salmon, egg, cream, butter, flour, potato, pepper. Candidates are from the same food group and used in at least 100 recipes.
“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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