Skip to main content
Main

Kippered Salmon Au Parmesan

A dish of kippered salmon fillets coated in butter and Parmesan, served on toast croutons and warmed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and parmesan cheese are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,163 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓

Kippered Salmon Au Parmesan

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Fillet the kippered salmon and let it cool slightly.

  2. Roll the fillets in tepid butter, then in grated Parmesan cheese.

  3. Place the fillets on fried croutons of toast.

Warm and serve

  1. Warm them in the oven at 400°F (200°C) or on a hot plate until heated through, but do not let them dry out.

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. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

  3. Salmon + parmesan cheesetop 18% of all pairs
    Smell alikemoderate
    Cooked together231 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

Kippered salmon fillets
Provides the main flavor and protein of the dish, with a smoky richness.
Tepid butter
Adds fat and helps the Parmesan cling to the fish while coating it.
Grated parmesan cheese
Forms a savory crust that browns when the fillets are heated.
Fried croutons of toast
Gives a crisp base that supports the fillets and soaks up some of their juices.

The step that matters

Warming the fillets without drying them out. Kippered salmon is already cooked and lean, so prolonged high heat pushes out moisture and toughens the flesh. Warming gently until just heated through keeps it tender while the cheese softens and browns.

“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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesMacaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipes