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Bread

Canapes De Saumon Fume

A simple appetizer of toasted bread topped with butter and smoked salmon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Canapes De Saumon Fume

Ingredients

Directions

  1. Cut and fry slices of bread until golden.

  2. Allow the bread to cool, then spread butter on each piece.

  3. Top each buttered slice with thin slices of smoked salmon.

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. Butter + salmontop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  3. Bread + salmontop 19% of all pairs
    Smell alikelow
    Cooked together941 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

Slices of bread
Provides the crisp, golden base that holds the toppings.
Butter
Adds richness and a smooth layer that keeps the bread from tasting dry.
Smoked salmon
Supplies the savoury, smoky flavour and the main topping.

The step that matters

Let the bread cool before buttering. Warm bread melts the butter unevenly and can make it soggy or greasy, so cooling lets the butter spread smoothly and stay firm on the crisp surface.

“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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