Name: Turban of Salmon with Piquante Sauce
Ingredients: 3 boiled spring chickens; 1 tongue; 1 pound of salmon; 1 cup piquante sauce

Why it works: Salmon and sauce are a kitchen classic. They rank in the top 20% of all ingredient pairs, and 1,765 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Turban of Salmon with Piquante Sauce

Ingredients

3 boiled spring chickens
1 tongue
1 pound of salmon
1 cup piquante sauce

Directions

Prepare

Remove the skin and bones from the salmon.
Chop the boiled spring chickens and tongue into small pieces.
Mix the chicken, tongue, and salmon together.
Shape the mixture into a turban form.

Serve

Serve with piquante sauce on the side.

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 aroma chemistry they share, and how many recipes mention both.

Salmon + saucetop 20% of all pairs

Aroma overlaplow

Mentioned together1,765 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Chicken + salmontop 20% of all pairs

Aroma overlaplow

Mentioned together531 recipes

Shared aroma: 2,6-nonadienal (cucumber, green).
Chicken + saucetop 23% of all pairs

Aroma overlaplow

Mentioned together4,513 recipes

Shared aroma: ethanol (alcoholic, ethereal).

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 of the turban, with its flesh holding the shape once mixed and formed.
Boiled spring chickens: Adds cooked meat that bulks out the mixture and binds it into a shapeable mass.
Tongue: Adds cooked meat with a firm, rich texture that blends into the mixture.
Piquante sauce: Adds sharp, tangy acidity that contrasts with the mild, rich meats.

“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.