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Kippered Haddock Souffle

A soufflé made with kippered haddock, butter, cayenne pepper, egg yolks, and stiff‑whipped egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Haddock and butter work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 764 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Kippered Haddock Souffle

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Pound the kippered haddock in a mortar with a little butter and cayenne pepper.

  2. Mix in the yolks of 2 or 3 eggs, depending on the quantity of fish.

Fold and bake

  1. Whip the egg whites to stiff peaks and fold them into the mixture.

  2. Pour the mixture into small ramekins.

  3. Bake at 400°F (200°C) for 10 minutes.

  4. Serve very hot.

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. Haddock + buttertop 16% of all pairs
    Smell alikelow
    Cooked together764 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  4. Haddock + eggtop 28% of all pairs
    Smell alikelow
    Cooked together492 recipes
  5. Haddock + peppertop 30% of all pairs
    Smell alikelow
    Cooked together696 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

Egg whites
Whipped to stiff peaks, they trap air and make the soufflé rise and turn light.
Egg yolks
Add richness and help bind the fish into a smooth, set custard-like base.
Kippered haddock
Provides the main smoky fish flavour and most of the body of the mixture.
Butter
Adds fat and richness, giving the mixture a smoother, rounder texture.

The step that matters

Fold the whites into the mixture. Folding gently keeps the air in the whipped egg whites. Stirring or overmixing knocks that air out, so the soufflé rises less and turns dense.

“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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