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Souffle De Saumon

A steamed salmon soufflé made with anchovies, spawn, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Souffle De Saumon

Ingredients

Directions

Prepare the salmon

  1. Shred the raw salmon and the anchovies, pound them in a mortar, and rub through a fine sieve.

Make the sauce base

  1. In a saucepan, mix the butter and flour over medium heat until well combined.

  2. Add the white sauce and stir until it thickens and the flour is cooked.

Mix and steam

  1. Combine the sauce, salmon, spawn, salt, cayenne, and eggs (one at a time) in the mortar, then add the whipped cream and pound well.

  2. Butter a mold, pour in the mixture, cover with buttered paper, and steam gently for about 45 minutes.

Serve

  1. Turn out onto a hot dish and serve with a good fish sauce.

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 + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 of the soufflé and gives it its flavour.
Vienna flour
Thickens the butter and white sauce base so the mixture holds together.
Eggs
Add structure and set the soufflé as they cook.
Half-whipped cream
Adds air and richness, keeping the soufflé light and moist.
Butter
Adds fat and richness to the base and carries flavour.
White sauce
Forms the creamy base that binds the salmon and eggs together.

The step that matters

Adding the eggs one at a time. Adding eggs gradually lets each one blend fully into the base, so the mixture stays smooth and does not curdle or separate.

“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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