Skip to main content
Main

Salmon in JeUy

Salmon in Jeûy is a chilled aspic of salmon, eggs, shrimp, and salad.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Tarragon and chervil match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 824 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Salmon in JeUy

Ingredients

Directions

Prepare

  1. Boil the salmon.

  2. Skin the salmon.

  3. Flake the salmon.

  4. Boil 3-4 eggs hard.

  5. Cut the white of one egg into long strips.

  6. Sieve the yolk of one egg.

  7. Cut the remaining eggs into slices.

  8. Wash the cress, tarragon, and chervil.

  9. Shred the tarragon.

  10. Dry the herbs and cress well.

Set the mold

  1. Line a plain mold with a thin layer of aspic.

  2. Add a pattern of egg slices, shrimp, and salad to the mold.

  3. Place the strips of egg around the sides of the mold, curling them with a shrimp or green in the middle.

  4. Pour aspic to set the bottom garnish.

  5. Add pieces of fish an inch deep.

  6. Pour in more jelly.

  7. Let it set.

  8. Fill the mold loosely with the remaining fish, eggs, and salad.

  9. Add the jelly.

  10. Leave until firm.

Serve

  1. Turn out the mold.

  2. Serve with a dressed salad around the base.

  3. Sprinkle the sieved yolk among the garnish.

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. Tarragon + cherviltop 1% of all pairs
    Smell alikestrong
    Cooked together824 recipes

    Shared aroma: estragole (anise, licorice).

  2. Salmon + shrimptop 13% of all pairs
    Smell alikemoderate
    Cooked together819 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. Salmon + cherviltop 17% of all pairs
    Smell alikelow
    Cooked together104 recipes

    Shared aroma: eugenol (clove, spicy).

  5. Chervil + shrimptop 21% of all pairs
    Smell alikemoderate
    Cooked together80 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

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 aspic, giving flaky texture and rich flavour.
Liquid aspic
Sets into a clear jelly that holds the garnish and gives the mold its firm shape.
Hard-boiled eggs
Provide sliced and sieved garnish, adding colour and a mild, rich flavour.

The step that matters

Dry the herbs and cress well. Any water left on the herbs and cress can dilute the aspic and stop it setting firmly, and it can make the jelly cloudy or weepy around the garnish.

Swap the tarragon

How well each one fits the dish's main ingredients (salmon, chervil, egg, shrimp):

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

Fit is the average pairing score against salmon, chervil, egg, shrimp. 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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesCanned SalmonCanned Salmon14 recipesSmoked SalmonSmoked Salmon14 recipes