Name: Salmon a LA Daumont
Ingredients: 1 salmon dame; Coarse sea salt; Medium-sized mushrooms; Butter; Shrimps; Nantua sauce; Mousseline forcemeat for fish; Truffles; Milt

Why it works: Mushroom and truffle are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Salmon a LA Daumont

Ingredients

Directions

Poach the salmon in salted water.
Dish up by surrounding the salmon with medium-sized mushrooms stewed in butter.
Garnish with shrimps and a few tablespoons of Nantua sauce.
Add small round quenelles of mousseline forcemeat decorated with truffles.
Fry slices of milt treated à l'Anglaise just before serving.
Serve Nantua sauce separately.

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.

Mushroom + truffletop 4% of all pairs

Smell alikemoderate

Cooked together1,900 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Mushroom + buttertop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Salmon + fishtop 11% of all pairs

Smell alikelow

Cooked together1,078 recipes

Shared aroma: (z)-4-heptenal (biscuit, cream).
Butter + truffletop 11% of all pairs

Smell alikemoderate

Cooked together2,209 recipes

Shared aroma: nonanal (fat, citrus).
Butter + shrimptop 11% of all pairs

Smell alikemoderate

Cooked together2,931 recipes

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