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Salmon Pudding

A baked salmon and breadcrumb custard.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Pudding

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Cook the salmon in boiling water until done, then flake it.

  3. In a saucepan, heat the milk and butter until warm.

Make the mixture

  1. In a bowl, mix the flaked salmon, breadcrumbs, and warm milk mixture.

  2. Beat the eggs and add to the mixture, then season with salt and pepper.

Bake and serve

  1. Pour the mixture into a greased baking dish.

  2. Bake for 30-40 minutes until set and golden on top.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  4. Salmon + milktop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

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

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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

Salmon
Provides the main body and flavor of the pudding.
Eggs
Set when baked, binding the mixture into a sliceable pudding.
Breadcrumbs
Absorb the milk and add bulk, giving the pudding a soft, tender texture.
Milk
Adds moisture and richness, keeping the custard-like mixture tender as it bakes.
Butter
Adds fat and richness, contributing flavor and a tender texture.

The step that matters

Baking until just set. Eggs keep setting as they cool, so overbaking makes the pudding dry and rubbery. Pull it when the center is just firm and the top is golden.

“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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