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Tinned Salmon Eissoles

A fried ball of mashed potatoes, salmon, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Tinned Salmon Eissoles

Ingredients

Directions

Make the mixture

  1. Boil the potatoes and mash them with butter and milk.

  2. Mix the mashed potatoes with the salmon and one whole egg plus part of another egg.

Shape and coat

  1. Shape the mixture into balls.

  2. Dip the balls in the beaten egg and roll them in bread crumbs.

Fry

  1. Fry the balls in hot oil until golden brown.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together8,305 recipes

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

  4. Potato + milktop 9% of all pairs
    Smell alikemoderate
    Cooked together3,611 recipes

    Shared aroma: (e,z)-2,6-nonadienal (cucumber, melon).

  5. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 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

Tin salmon
Provides the main body and flavour of the patties.
Potatoes
Add bulk and softness, helping the mixture hold together while shaping.
Eggs
Bind the mixture and set when cooked, giving the patties structure.
Butter
Adds richness and flavour to the mashed potato.
Milk
Keeps the mashed potato moist and smooth.

The step that matters

Fry the balls in hot oil until golden brown. If the oil is not hot enough, the coating absorbs oil and turns greasy before it browns, and the egg may not set properly. Hot oil crisps the bread crumbs quickly and seals the surface.

Swap the potato

How well each one fits the dish's main ingredients (salmon, egg, anchovy, sauce, butter, milk, pepper):

  1. Capsicumfits about as well
  2. Asparagusfits about as well
  3. Potatothe original
  4. Chivefits about as well

Fit is the average pairing score against salmon, egg, anchovy, sauce, butter, milk, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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