Skip to main content
Main

Dariole De Saumon a LA Moscovienne

A chilled salmon dariole with oysters, truffles, anchovy paste, and aspic jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
Jump to recipe ↓

Why it works: Tarragon and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,547 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Dariole De Saumon a LA Moscovienne

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Prepare the garnish

  1. Flake the salmon.

  2. Line a medium-sized dariole mold with aspic jelly.

  3. Decorate with slices of truffles, flakes of salmon, and cooked oysters.

  4. Set the garnish with a little aspic and refrigerate to cool.

Make the filling and set

  1. Pound the remaining fish with 6 cooked oysters, hard‑boiled egg, and anchovy paste in a mortar.

  2. Season with cayenne, salt, and pepper.

  3. Fill the mold with the mixture and chill until set.

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. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Oyster + anchovytop 8% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + oystertop 8% of all pairs
    Smell alikemoderate
    Cooked together672 recipes

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

  4. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 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 flesh and flavor of the mousse-like filling.
Aspic jelly
Sets clear around the garnish and holds the decorations in place.
Hard-boiled egg
Adds body and richness to the pounded filling.
Oysters
Contribute a briny, delicate flavor to the filling and garnish.

The step that matters

Set the garnish with a little aspic and refrigerate to cool. Aspic is a gelatin-based liquid that sets as it cools. The garnish must be firmly set before the filling goes in, or the decorations will shift and the mold will lose its clean pattern when unmolded.

Swap the tarragon

How well each one fits the dish's main ingredients (salmon, oyster, truffle, egg, anchovy, vinegar, cream):

  1. Capersfits better
  2. Tarragonthe original
  3. Garlicfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against salmon, oyster, truffle, egg, anchovy, vinegar, cream. 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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesMock Oyster SoupMock Oyster Soup21 recipesCanned SalmonCanned Salmon14 recipes