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Salmon Potted

Salmon Potted is a dish of ground salmon mixed with anchovy essence, spices, and clarified butter, then pressed into small pots.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Salmon and anchovy work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 535 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Potted

Ingredients

Directions

Prepare the salmon

  1. Remove skin and bones from the salmon.

  2. Pound the salmon thoroughly in a mortar.

Season and finish

  1. Gradually add the seasoning, anchovy essence, and clarified butter a few drops at a time until the desired consistency and flavor are achieved.

  2. Rub the mixture through a fine sieve.

  3. Press into small pots and cover with a layer of clarified butter.

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

    Shared aroma: decanal (soap, orange peel).

  2. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

  5. Anchovy + peppertop 17% of all pairs
    Smell alikelow
    Cooked together3,232 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold salmon
Forms the main body of the paste, providing the flavor and texture of the potted mixture.
Clarified butter
Adds richness and moisture, and seals the surface to protect the paste.
Anchovy essence
Adds a savory, salty depth that enhances the flavor of the fish.

The step that matters

Adding the butter gradually. Clarified butter must be added a few drops at a time so the mixture emulsifies smoothly. Adding it too fast can leave the paste greasy, loose, or separated instead of uniformly creamy.

Swap the mace

How well each one fits the dish's main ingredients (salmon, butter, anchovy, pepper):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against salmon, butter, anchovy, pepper. 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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