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Salmon Loaf

A baked loaf made from salmon, eggs, bread crumbs, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare

  1. Remove the bones, skin, and oil from the salmon.

  2. In a bowl, mix the salmon with eggs, bread crumbs, salt, and pepper.

  3. Pack the mixture into a buttered dish.

Steam and serve

  1. Steam for 45 minutes.

  2. Once cooled, run a knife around the dish to release the loaf.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Salmon + breadtop 19% of all pairs
    Smell alikelow
    Cooked together941 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Salmon
Forms the main body and flavour of the loaf.
Eggs
Set when heated, holding the salmon together in a loaf.
Bread crumbs
Absorb moisture and keep the loaf tender rather than dense.

The step that matters

Once cooled, run a knife around the dish to release the loaf.. As the egg sets, the loaf firms up as it cools. Releasing it too early, while still hot and soft, can cause it to tear or crumble.

“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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