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Salmon Loaf

Salmon loaf is a steamed dish made with salmon, eggs, milk, crackers, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Salmon and egg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,485 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Loaf

Ingredients

Directions

Prepare the mixture

  1. Remove bones and skin from the salmon.

  2. In a bowl, combine salmon, eggs, milk, crushed crackers, salt, and pepper. Mix well until combined.

Steam

  1. Pour the mixture into a double boiler.

  2. Steam for about 1½ hours.

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

    Shared aroma: decanal (soap, orange peel).

  2. Salmon + milktop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Salmon
Forms the body of the loaf and supplies most of its flavor.
Eggs
Bind the mixture and set it into a firm, sliceable texture.
Crackers
Absorb liquid and give the loaf a tender, sliceable crumb.
Milk
Adds moisture so the loaf stays tender while it steams.

The step that matters

Keep the steaming gentle. Eggs set through gentle, even heat. A hard boil in the double boiler can make the loaf spongy, cause cracking, or dry it out.

“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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