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Salmon Sandwiches

A sandwich made with flaked salmon, eggs, butter, and white sauce, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and milk 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 Sandwiches

Ingredients

Directions

Prepare the salmon

  1. Remove skin and bones from the salmon and flake it finely.

  2. Heat the salmon in just enough butter and white sauce to moisten.

  3. Season with salt and pepper, and keep hot.

Make the egg mixture

  1. Beat the eggs with the milk.

  2. Melt the butter in a chafing dish.

  3. Pour in the egg mixture.

  4. Stir over medium heat until the eggs begin to set.

  5. Add the hot salmon mixture.

Finish and serve

  1. Fold in the ends.

  2. Shape neatly.

  3. Serve hot.

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

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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 (in the method)
Forms the main filling and provides the dish's core flavor and texture.
Eggs
Set to bind the filling and give the sandwich a tender, cohesive body.
Butter
Adds fat for richness and carries flavor while moistening the salmon and cooking the eggs.
Milk
Dilutes the eggs slightly, keeping the set mixture softer and more tender.

The step that matters

Stirring the eggs until they just begin to set. Eggs are proteins that tighten as they heat. Stopping once they just begin to set keeps the mixture soft and moist. Overcooking makes it dry, rubbery, and prone to weeping liquid.

“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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