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Salmon Souffle

A baked dish of cooked salmon folded with sauce, whipped cream, shrimp essence, egg yolks, and beaten egg whites.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,787 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Souffle

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the base

  1. Pound the cooked salmon with the sauce, whipped cream, and essence of shrimp.

  2. Season to taste.

  3. Add the egg yolks and mix well.

  4. Pass the mixture through a sieve.

Fold and bake

  1. Fold in the stiffly beaten egg whites.

  2. Bake in a preheated oven at 350°F (175°C) until set.

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. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Salmon + shrimptop 13% of all pairs
    Smell alikemoderate
    Cooked together819 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sauce + shrimptop 16% of all pairs
    Smell alikelow
    Cooked together1,423 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 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

Cooked salmon
Provides the main body and flavour of the soufflé.
Egg yolks
Enrich the base and add richness and colour.
Egg whites
Whipped to foam, they lighten the mixture and help it rise.
Whipped cream
Adds moisture and a softer, lighter texture to the base.

The step that matters

Fold in the stiffly beaten egg whites. Folding gently keeps the air trapped in the whites. Overmixing deflates the foam, and the soufflé then rises less and bakes up denser.

“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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