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Cold Salmon Soufflé

A chilled salmon mousse made with wine, lemon, eggs, mustard, stock, gelatin, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Cold Salmon Soufflé

Ingredients

Directions

Prepare the salmon

  1. Cook the salmon in a mixture of wine and lemon juice until done and easily pounded.

Make the mixture

  1. Pound the salmon and mix in the yolks of the hard-boiled eggs, chopped whites, mustard, salt, cayenne, and essence.

  2. Moisten with stock and dissolve gelatin in it, then sieve the mixture.

  3. Fold in the whipped cream or anchovy cream gently.

Set and serve

  1. Prepare a paper or china case and pour the mixture in, then chill until firm.

  2. Remove the case and serve plain or decorate with mayonnaise, aspic, crayfish tails, or herbs.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  3. Anchovy + fishtop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

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

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 of the soufflé and gives it its flavour and texture.
Hard-boiled egg yolks
Enrich the mixture and add richness and a smooth, creamy texture.
Gelatin
Sets the mixture so it holds its shape when chilled and unmoulded.
Whipped cream or anchovy cream
Adds air and lightness, giving the mousse-like soufflé its airy texture.
Lemon juice
Adds acidity that brightens the flavour of the fish.

The step that matters

Folding in the whipped cream. Whipped cream holds air that gives lightness. Stirring it vigorously or letting it sit too long deflates the foam, leaving a dense result, so fold gently and quickly.

Swap the mustard

How well each one fits the dish's main ingredients (salmon, wine, lemon, egg, pepper, anchovy, fish):

  1. Asparagusfits better
  2. Capsicumfits better
  3. Tomatofits better
  4. Mustardthe original

Fit is the average pairing score against salmon, wine, lemon, egg, pepper, anchovy, fish. 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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