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Salmon Roll

A steamed roll made with canned salmon, cracker crumbs, eggs, butter, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Salmon Roll

Ingredients

Directions

Prepare

  1. Preheat your steamer.

  2. In a bowl, combine the salmon, cracker crumbs, eggs, butter, and salt, and mix well until fully combined.

  3. Transfer the mixture to a greased mold.

Steam and serve

  1. Steam for 2 hours.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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 flavor of the roll.
Cracker crumbs
Absorb moisture and give the mixture body so it holds together when sliced.
Eggs
Bind the mixture and set during steaming to give structure.
Butter
Adds fat for richness and a softer, moister texture.

The step that matters

Mixing until fully combined. Evenly distributing the eggs and crumbs keeps the roll from crumbling or having dry and wet pockets. Uneven binding can make the set roll fall apart when sliced.

“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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