Name: Chaudfroid of Salmon
Ingredients: 1 piece of salmon (about 4 inches thick); 1 small carrot; 1 slice of bacon; 3 rashers of fat bacon; 4 oz beef suet; fine twine

Why it works: Carrot and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 6,606 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Chaudfroid of Salmon

Ingredients

Directions

Use a sharp knife to separate the skin from the salmon, leaving it attached.
Roll the carrot in the slice of bacon and place it in the hollow of the fish.
Bind the bacon rashers around the fish and secure with twine.
Finely chop the fat bacon and beef suet.

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.

Carrot + beeftop 10% of all pairs

Smell alikemoderate

Cooked together6,606 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Salmon + beeftop 23% of all pairs

Smell alikelow

Cooked together333 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Salmon + carrottop 27% of all pairs

Smell alikelow

Cooked together578 recipes

Shared aroma: nonanal (fat, citrus).