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Salmon Kedgeree

Salmon Kedgeree is a dish of flaked salmon, rice, butter, parsley, salt, pepper, and nutmeg, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salmon Kedgeree

Ingredients

Directions

Prepare

  1. Divide the fish into large flakes.

  2. Heat the butter in a saucepan.

Make the kedgeree

  1. Add the rice and heat thoroughly.

  2. Season with salt, pepper, and nutmeg.

  3. Add the fish.

  4. Stir gently over the heat for 3 to 4 minutes.

Serve

  1. Serve piled on a hot dish.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Rice + nutmegtop 9% of all pairs
    Smell alikemoderate
    Cooked together1,779 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Rice + parsleytop 10% of all pairs
    Smell alikestrong
    Cooked together2,762 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Salmon
Provides flaky texture and rich, savoury flavour to the dish.
Rice
Forms the base of the dish, giving bulk and a soft, fluffy texture.
Butter
Adds fat for richness and carries flavour through the rice.
Nutmeg
Adds warm, aromatic flavour that complements the fish and butter.

The step that matters

Stirring the fish gently over the heat. Salmon proteins set and toughen when overheated and dry out quickly. Gentle stirring for a short time warms the fish through while keeping the flakes moist and tender.

Swap the nutmeg

How well each one fits the dish's main ingredients (salmon, rice, butter, parsley, pepper):

  1. Dillfits better
  2. Thymefits better
  3. Capersfits better
  4. Nutmegthe original

Fit is the average pairing score against salmon, rice, butter, parsley, 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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