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Salmon Darioles

Salmon Darioles are chilled molded salmon and egg terrine with anchovy paste, cream, tarragon, and aspic garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Vinegar and tarragon 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 ↓

Salmon Darioles

Ingredients

Directions

Prepare the mixture

  1. Chop the cooked salmon and hard‑boiled egg.

  2. Mix the salmon, egg, anchovy paste, cream, filleted anchovies, and tarragon in a bowl.

  3. Season with vinegar to taste.

Set and serve

  1. Pour the mixture into molds and refrigerate until set.

  2. To serve, immerse the molds in tepid water, turn out quickly onto a round dish.

  3. Garnish with chopped aspic and fancifully cut slices of cucumber.

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. Vinegar + tarragontop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Anchovy + oystertop 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

Cooked salmon
Forms the main body of the dariole, giving it substance and flavour.
Cream
Adds moisture and richness, giving the mixture a softer texture.
Hard-boiled egg
Adds body and a firm, creamy texture to the mixture.
Aspic jelly
Sets with chilling to hold the shape of the dariole and adds a glossy finish.
Anchovy paste
Adds a salty, savoury depth of flavour.

The step that matters

Turning out the molds. Gelatine-based aspic sets firm, so the molds must be dipped briefly in tepid water and turned out quickly. Too long in warm water softens the surface and the shape can slump or break.

Swap the tarragon

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

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

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

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