Name: Cold Salmis
Ingredients: cold roasted birds; coarse sea salt; 3 tablespoons salad oil; ⅓ cup red wine; juice of 1 lemon; grated rind of 1 lemon

Why it works: Red wine and lemon work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 779 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cold Salmis

Ingredients

Directions

Prepare

Cut up the cold roasted birds and season them well.

Warm and serve

Warm the pieces in a skillet with salad oil, red wine, lemon juice, and grated lemon rind until hot.
Serve the warm birds with the sauce poured over them.

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.

Red wine + lemontop 19% of all pairs

Smell alikemoderate

Cooked together779 recipes

Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Cold roasted birds: Provide the cooked meat that is warmed and served in the dish.
Salad oil: Carries heat evenly through the pan and adds moisture to the warmed meat.
Red wine: Adds acidity and depth to the sauce as it warms with the birds.
Lemon juice: Adds bright acidity that cuts through the richness of the meat and oil.
Grated lemon rind: Adds aromatic lemon oils that flavour the sauce.

“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.