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Salmon in a Mould

A baked salmon dish mixed with eggs, butter, breadcrumbs, and a milk sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon in a Mould

Ingredients

Directions

Prepare the salmon mixture

  1. Chop the salmon finely.

  2. Mix the salmon with the melted butter.

  3. Beat the bread crumbs into the eggs.

  4. Season the mixture with pepper and salt.

  5. Combine the salmon mixture with the egg and bread crumb mixture.

  6. Pour the mixture into a buttered mold.

Cook the loaf

  1. Boil or steam for 1 hour.

Make the sauce and serve

  1. Heat the milk to a boil.

  2. Thicken the milk with corn starch.

  3. Add the liquor from the salmon to the milk.

  4. Stir in an egg.

  5. Cook for a few minutes, stirring carefully.

  6. Turn the fish out onto a platter.

  7. Pour the sauce over it.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Milk + corntop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  4. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  5. Pepper + corntop 11% of all pairs
    Smell alikemoderate
    Cooked together5,324 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Salmon
Forms the main body and flavour of the loaf.
Eggs
Bind the loaf and set when heated, holding its shape.
Bread crumbs
Add bulk and absorb moisture, giving the loaf a soft structure.
Melted butter
Adds fat, keeping the loaf moist and tender.
Milk
Forms the base of the sauce, giving it a smooth, creamy body.
Corn starch
Gelatinises when heated with milk, thickening the sauce.

The step that matters

Stirring the egg into the hot sauce. Egg proteins set at high heat, so if the sauce is too hot or the egg is added too quickly, it can scramble into lumps. Stir carefully and cook gently so the sauce stays smooth.

“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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