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Kippered Salmon

Kippered salmon is sliced, soaked, seasoned, broiled, buttered, and served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

Ingredients

Directions

Prepare

  1. Cut thin slices from the kippered salmon.

  2. Soak the slices in cold water overnight.

  3. Wipe the slices dry and rub them with oil or dissolved butter.

Broil and serve

  1. Lay the slices on a fish gridiron and broil over a bright fire for 8 to 10 minutes.

  2. Rub the broiled salmon with fresh butter and squeeze lemon juice over it.

  3. 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. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

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

  3. Salmon + lemontop 19% of all pairs
    Smell alikelow
    Cooked together2,918 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

Kippered salmon
Provides the main flesh and smoky, salty flavour of the dish.
Cold water
Soaking draws out salt and firms the flesh before cooking.
Oil or dissolved butter
Coats the surface so it browns and does not dry out under the heat.
Fresh butter
Adds richness and moisture to the cooked salmon.
Lemon juice
Adds acidity that brightens the rich, smoky fish.

The step that matters

Broil over a bright fire for 8 to 10 minutes. Strong, even heat cooks the thin slices quickly and browns the surface before the flesh dries out. Too little heat leaves them soft and pale, while too long makes them tough and dry.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, butter):

  1. Avocadofits better
  2. Coconutfits about as well
  3. Lemonthe original
  4. Mangofits less well

Fit is the average pairing score against salmon, butter. 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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