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Creamy Salmon & Chive Bows

Five ingredients is all you'll need for this fresh and light pasta dish of gravadlax and cream cheese

By bbcgoodfood · From Open Recipes · 5 ingredients
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Why it works: Salmon and chive work together. They rank in the top 5% of all ingredient pairs, and 343 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Serves 4

Ingredients

Contains: milk, 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 + chivetop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together343 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Lemon + chivetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together1,122 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  3. Lemon + salmontop 9% of all pairs
    Aroma overlaplow
    Mentioned together2,918 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Cheese + salmontop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together300 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  5. Cheese + chivetop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together305 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

Flavor stand-ins for the lemon

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

  1. Avocadobetter flavor fit
  2. Pumpkinbetter flavor fit
  3. Grapeabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against cheese, salmon, chive. 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).