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Filleted Deviled Kipper on Toast

A toasted bread topped with a filleted kipper, butter, cheese, pepper, breadcrumbs, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Filleted Deviled Kipper on Toast

Oven, in the book's wordsA hot oven

Ingredients

Directions

Prepare

  1. Fillet the kipper in the usual way.

  2. Butter the toast and place the fillet on top.

  3. Cut the toast into any shape you like.

Top and bake

  1. Sprinkle with grated cheese, cayenne pepper or black pepper, breadcrumbs, and a little butter.

  2. Place in a paper bag.

  3. Put on the grid.

  4. Cook for 5 minutes in a very hot oven at 400°F (200°C).

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 + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Cheese + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together7,861 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Kipper
Provides the smoky, savoury fish flavour that forms the main filling of the dish.
Butter
Adds richness and moisture to the toast and helps the topping brown.
Grated cheese
Melts over the fish and adds savoury richness and browning on top.
Breadcrumbs
Add a crisp, dry texture to the topping as it bakes.
Bread
Forms the crisp base that holds the fish and topping.

The step that matters

Cook for 5 minutes in a very hot oven at 400°F (200°C). A very hot oven browns the cheese and crumbs quickly while the fish heats through. Cooking too long can dry the toast and toughen the topping, so timing matters.

“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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