Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Kippered Salmon, Broiled
Ingredients
Directions
Prepare
Cut kippered salmon into small fillets, ½ inch thick.
Broil and season
Broil the fillets over a good fire.
Rub the fillets with butter.
Sprinkle with coarse sea salt.
Serve
Serve on hot buttered toast.
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.
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Kippered salmon
- Provides the main flavour and the flaky, tender body of the dish.
- Butter
- Adds richness and moisture, and helps the fillets brown lightly under heat.
The step that matters
Broiling the fillets. Fillets cut thin cook quickly, so they can dry out or scorch under a hot fire. Watching them closely keeps the flesh moist while the surface warms through.
“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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