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Creamed Salmon

A salmon dish with a sauce of butter, flour, egg yolk, and cream served on salted wafers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Creamed Salmon

Ingredients

Directions

Make the sauce

  1. Drain the juice from the can of salmon into a saucepan.

  2. Add boiling water, butter, salt, flour, and the beaten egg yolk mixed with thick cream.

  3. Cook the mixture well.

Finish and serve

  1. Add the shredded salmon.

  2. Serve on salted wafers.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

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

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 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
Provides the main body and flavour of the dish.
Butter
Adds richness and a smooth, silky mouthfeel to the sauce.
Flour
Thickens the liquid as it cooks, giving the sauce body.
Egg yolk
Enriches and helps thicken the sauce as it cooks gently.
Thick cream
Adds richness and a smooth, creamy texture to the sauce.

The step that matters

Cook the mixture well. Flour needs enough heat and stirring time to cook out its raw starchy taste and reach full thickness. Egg yolk must be heated gently while stirring to thicken smoothly without curdling or scrambling.

“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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