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Cold Salmon Soufflé

A chilled salmon mousse with eggs, mustard, anchovy, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cold Salmon Soufflé

Ingredients

Directions

Make the salmon base

  1. Cook the salmon in a mixture of wine and lemon juice until done, then pound it until smooth.

  2. Chop the yolks and whites of the hard-boiled eggs and add to the salmon.

  3. Season with mustard, salt, and cayenne, then mix in anchovy essence.

  4. Moisten with fish stock thickened with gelatine and sieve the mixture.

Set and serve

  1. Fold in the whipped cream gently.

  2. Prepare a paper or china case and pour in the mixture, then chill until firm.

  3. Remove the case and serve plain or garnish with mayonnaise, cream aspic, and seafood.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Anchovy + fishtop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

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

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 soufflé and gives its flavour and soft texture.
Whipped cream
Adds lightness and richness, giving the mousse-like airy texture.
Gelatine
Sets the mixture so it holds its shape when chilled and unmoulded.
Hard-boiled eggs
Add body and richness to the salmon mixture.
Fish stock
Moistens the mixture, carrying the gelatine through it.

The step that matters

Folding in the whipped cream gently. Whipped cream is a foam of trapped air. Vigorous stirring knocks that air out, so the soufflé turns dense and loses its lightness.

Swap the mustard

How well each one fits the dish's main ingredients (salmon, wine, lemon, egg, pepper, anchovy, fish):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Mustardthe original

Fit is the average pairing score against salmon, wine, lemon, egg, pepper, anchovy, fish. 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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