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Saumon, Sauce Mayonnaise

A salmon fillet served with a thick mayonnaise sauce and garnished with lemon, lettuce, pickled beets, eggs, and olives.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lettuce and olive match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,580 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Saumon, Sauce Mayonnaise

Ingredients

Directions

Poach and cool

  1. Boil the salmon until cooked.

  2. Place the boiled salmon between two dishes and let it cool, pouring a little fish stock over it to keep it moist.

Assemble and serve

  1. Prepare 2 to 3 times the usual quantity of mayonnaise.

  2. Carefully place the fish on a long serving dish.

  3. Spread the mayonnaise over the entire fish.

  4. Garnish with sliced lemon, crisp lettuce leaves, pickled beets, hard-boiled eggs, and olives.

  5. Chill in a very cold place until ready to serve.

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. Lettuce + olivetop 5% of all pairs
    Smell alikestrong
    Cooked together2,580 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Lemon + olivetop 7% of all pairs
    Smell alikemoderate
    Cooked together11,922 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Lemon + lettucetop 9% of all pairs
    Smell alikestrong
    Cooked together1,559 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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

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

  5. Fish + olivetop 14% of all pairs
    Smell alikemoderate
    Cooked together279 recipes

    Shared aroma: 2-undecenal (sweet).

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 dish, cooked gently and kept moist under fish stock while it cools.
Mayonnaise
Adds fat and creamy richness, coating the fish and keeping its surface moist and smooth.
Fish stock
Adds moisture and light flavor to the salmon while it cools.
Hard-boiled eggs
Add a firm, mild contrast in texture alongside the rich fish and mayonnaise.

The step that matters

Cooling the salmon in stock. Salmon dries out easily once cooked. Letting it cool with a little fish stock poured over it helps keep the flesh moist, so it stays tender under the mayonnaise.

Swap the lettuce

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

  1. Asparagusfits better
  2. Cucumberfits better
  3. Chivefits better
  4. Lettucethe original

Fit is the average pairing score against salmon, fish, lemon, egg, olive. 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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