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Salmon Darioles a LA Moscovienne

A chilled aspic molded dish of salmon, oysters, anchovy, truffle, and cucumber, served with aspic garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Tarragon and vinegar are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 2,547 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon Darioles a LA Moscovienne

Ingredients

Directions

Line the molds

  1. Flake the salmon and line 6 to 8 small dariole, bouchée, or timbale molds with a thin layer of aspic jelly.

  2. Decorate with thin slices of truffles, flakes of salmon, and strips of red chillies.

  3. Set aside to cool.

Make the salmon filling

  1. Pound the remaining salmon with the oysters, hard-boiled egg, and anchovy paste.

  2. Season with cayenne, salt, and nutmeg.

  3. Rub the mixture through a fine sieve.

  4. Add tarragon vinegar, cream, and 1 cup of aspic jelly. Mix well.

Fill and serve

  1. Fill the molds with the mixture, placing anchovy fillets and truffle slices in between.

  2. Top off with aspic jelly if needed.

  3. Chill the molds in a cool place until ready to serve.

  4. Immerse the molds in tepid water.

  5. Turn out onto a round dish.

  6. Garnish with chopped aspic and fancifully-cut cucumber slices.

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. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Oyster + anchovytop 8% of all pairs
    Smell alikemoderate
    Cooked together603 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + oystertop 8% of all pairs
    Smell alikemoderate
    Cooked together672 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 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

Cooked salmon
Forms the main body of the mousse-like filling and gives it its flavour.
Oysters
Add a soft, savoury richness that blends into the pounded filling.
Hard-boiled egg
Adds body and creaminess to the pounded filling.
Cream
Adds fat and softness, giving the filling a smoother, lighter texture.
Aspic jelly
Sets the mixture and gives the molds their firm, sliceable structure.
Anchovy paste
Adds salty, savoury depth to the filling.

The step that matters

Rub the mixture through a fine sieve. Pressing the pounded filling through a fine sieve removes fibres and lumps, producing the smooth, even texture a set aspic mousse needs. Skipping it leaves a grainy filling.

Swap the tarragon

How well each one fits the dish's main ingredients (salmon, oyster, truffle, egg, anchovy, vinegar, cream):

  1. Capersfits better
  2. Tarragonthe original
  3. Garlicfits about as well
  4. Parsleyfits about as well

Fit is the average pairing score against salmon, oyster, truffle, egg, anchovy, vinegar, cream. 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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