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Boiled Salmon

A boiled salmon served with horseradish, sliced lemon, mashed potatoes, and vinegar‑sliced cucumbers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Horseradish and cucumber match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 640 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Boiled Salmon

Ingredients

Directions

Prepare the fish

  1. Shape the fish into an 'S' by threading a string through the tail, center, and head, or fold it in a clean cloth if using a fillet.

  2. Make two or three slanting gashes on each side to prevent the skin from breaking.

Boil and serve

  1. Bring 4 quarts of water to a boil and add ½ cup of coarse sea salt to the boiling water.

  2. Skim off any scum that rises to the surface.

  3. Add the fish and a small piece of horseradish to the boiling water.

  4. Boil for about 15 minutes per pound, until fully cooked.

  5. Serve with lobster or white parsley sauce, garnished with sliced lemon, and accompanied by mashed potatoes and cucumbers sliced in vinegar.

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. Horseradish + cucumbertop 2% of all pairs
    Smell alikestrong
    Cooked together640 recipes

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

  2. Horseradish + potatotop 6% of all pairs
    Smell alikemoderate
    Cooked together171 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Cucumber + vinegartop 8% of all pairs
    Smell alikemoderate
    Cooked together4,734 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  4. Horseradish + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together1,155 recipes

    Shared aroma: coumarin (sweet, hay).

  5. Potato + cucumbertop 9% of all pairs
    Smell alikestrong
    Cooked together481 recipes

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

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

What each ingredient does

Salmon
Forms the main dish; poaching in gently simmering water cooks it evenly while keeping it moist.
Horseradish
Adds a sharp, pungent aroma that complements the mild flavor of the fish.
Coarse sea salt
Seasons the poaching water so the fish is lightly flavored as it cooks.

The step that matters

Skim off the scum. Scum is coagulated protein and impurities that rise as the water heats; removing it keeps the broth clear and the fish's surface clean. Skimming before adding the fish prevents residue from sticking to the flesh.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, horseradish, potato, cucumber, vinegar):

  1. Avocadofits better
  2. Limefits better
  3. Cherryfits about as well
  4. Lemonthe original

Fit is the average pairing score against salmon, horseradish, potato, cucumber, vinegar. 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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