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Salmon & Tarragon Fishcakes with Hollandaise

A rich and filling tarragon-infused fishcake - a classic gastropub dish

By bbcgoodfood · From Open Recipes · 17 ingredients
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Why it works: Salmon and tarragon work together. They rank in the top 16% of all ingredient pairs, and 218 recipes mention both. Both carry eugenol, which smells clove, spicy. The science ↓

The recipe

Serves 4

Ingredients

Contains: egg, milk, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcgoodfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Salmon + tarragontop 16% of all pairs
    Aroma overlaplow
    Mentioned together218 recipes

    Shared aroma: eugenol (clove, spicy).

  2. Anchovy + ketchuptop 2% of all pairs
    Aroma overlapstrong
    Mentioned together470 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Mustard + tarragontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together573 recipes

    Shared aroma: methyleugenol (clove, spice).

  4. Potato + tomatotop 3% of all pairs
    Aroma overlapstrong
    Mentioned together2,797 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Tarragon + tomatotop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together303 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the mustard

How well each one fits the dish's main ingredients (salmon, milk, potato, anchovy, tarragon, tomato, ketchup):

  1. Capsicumbetter flavor fit
  2. Asparagusbetter flavor fit
  3. Chivebetter flavor fit
  4. Mustardthe original

Fit is the average pairing score against salmon, milk, potato, anchovy, tarragon, tomato, ketchup. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).