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Salmon and Lobster Sandwiches

A sandwich made with mashed salmon and lobster mixed with mayonnaise, anchovy paste, gherkins, and cream, served on buttered bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lobster and anchovy work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 470 recipes. Both carry octanal, which smells fat, soap. The science ↓

Salmon and Lobster Sandwiches

Ingredients

Directions

Make the filling

  1. Pound the salmon and lobster in a mortar until smooth.

  2. Add the mayonnaise, anchovy paste, chopped gherkins, and cream, and mix well.

  3. Season with salt and pepper to taste.

Assemble and serve

  1. Spread the buttered sides of the bread thickly with the mixture.

  2. Place two slices together, spread sides facing each other.

  3. Use a cutlet cutter to stamp out shapes from the sandwiches.

  4. Arrange the cutouts in a circle on a dish, pointed ends up.

  5. Fill the center with a plain salad, such as thinly sliced tomatoes or shredded celery.

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. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  2. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

What each ingredient does

Salmon
Provides the main savoury flesh and body of the spread.
Lobster
Adds delicate sweet flavour and a soft, tender texture to the filling.
Mayonnaise
Adds fat and moisture so the mixture spreads smoothly and stays creamy.
Double cream
Adds richness and fat, softening the filling for a smoother spread.
Anchovy paste
Adds concentrated savoury depth, enhancing the seafood flavour.

The step that matters

Pound the salmon and lobster until smooth. Breaking the fish fibres down fully gives an even, spreadable texture. Coarse pieces tear the thin bread and make the filling uneven.

“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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