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Salmon Pudding

A steamed salmon custard made with eggs, milk, butter, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Pudding

Ingredients

Directions

Prepare the salmon

  1. Remove all skin and bones from the salmon.

  2. Mash the salmon finely with a potato masher.

Make the pudding

  1. Melt the butter in the hot milk.

  2. Add salt, pepper, and bread crumbs to the milk mixture.

  3. Mix the salmon with the milk mixture and stir in the beaten eggs.

  4. Steam in a buttered mold for 1 hour.

Serve

  1. Serve with a cream sauce mixed with chopped parsley and red pepper.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

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

What each ingredient does

Eggs
Bind the mixture and help it set firm when steamed.
Bread crumbs
Absorb the hot milk and add body so the pudding holds its shape.
Salmon
Provides the main protein, flaked into the mixture for a tender texture.
Milk
Moistens the crumbs and keeps the pudding soft and creamy as it steams.

The step that matters

Steam in a buttered mold for 1 hour. Steaming gently sets the eggs without boiling, so the pudding stays moist and tender. Too much heat makes eggs curdle and turn rubbery, and the buttered mold keeps the pudding from sticking when turned out.

“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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