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Salmon Souffle

A steamed dish of salmon mixed with white sauce, butter, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Souffle

Ingredients

Directions

Make the mixture

  1. Pound the salmon, white sauce, butter, and egg yolks together until well combined.

  2. Rub the mixture through a wire sieve.

  3. Gently fold in the beaten egg whites.

Steam and serve

  1. Pour the mixture into a buttered mold.

  2. Steam slowly for about 45 minutes.

  3. Serve with a good sauce around it.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  3. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

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

    Shared aroma: decanal (soap, orange peel).

  5. Salmon + saucetop 20% of all pairs
    Smell alikelow
    Cooked together1,765 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter 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
Forms the main body of the soufflé and sets as it cooks.
Eggs
Yolks enrich the mixture, and whipped whites trap air to lighten the texture.
Butter
Adds fat for richness and a moist, tender texture.
White sauce
Thickens the mixture and gives it body so it holds together.

The step that matters

Gently folding in the beaten egg whites. Beaten whites hold the air that lifts the soufflé. Stirring vigorously deflates them, leaving a dense result instead of a light, risen one.

“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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