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Salmon Jellied

A chilled dish of salmon set in gelatin with egg white shapes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Salmon and egg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,485 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Jellied

Ingredients

Directions

Prepare

  1. Dissolve the gelatin in the clear stock and season with coarse sea salt.

  2. Cook the egg whites in a dariole mould or small cup until firm.

  3. Cool the cooked egg whites.

  4. Cut the cooled egg whites into thin slices.

  5. Stamp the egg white slices into fancy shapes.

  6. Drain the oil from the salmon.

  7. Remove all skin and bones from the salmon.

Layer and set

  1. Cover the bottom of a mould with jelly and let it set.

  2. Decorate the set jelly with the egg white shapes.

  3. Secure the shapes with a little jelly.

  4. Add a layer of salmon.

  5. Cover the salmon layer with jelly and let it set.

  6. Repeat layering until the mould is full.

  7. Keep the mould on ice or in a cool place until ready to serve.

Serve

  1. Turn out the jellied salmon and serve.

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. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Salmon + sherrytop 26% of all pairs
    Smell alikelow
    Cooked together159 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Egg + sherrytop 29% of all pairs
    Smell alikelow
    Cooked together3,324 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

What each ingredient does

Gelatine
Sets the stock into a firm jelly that holds the layers together.
Salmon
Forms the main filling, providing flavour and a flaky texture within the jelly.
Egg whites
Cooked and cut into shapes, they add a firm, decorative contrast to the clear jelly.
Clear stock
Provides the liquid base of the jelly, carrying flavour once set.

The step that matters

Setting each jelly layer before adding the next. Gelatine only sets when cool, so each layer must be firm before the next goes on. Pouring warm jelly over unset layers can blur the design and let the layers mix.

“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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