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Spiced Salmon

Pickled salmon flavored with cloves, mace or nutmeg, pepper, allspice, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Clove and allspice match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 7,874 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Spiced Salmon

Ingredients

Directions

Prepare the salmon

  1. Boil the salmon and wipe it dry.

  2. Set the salmon aside to cool.

Make the pickle

  1. In a pot, combine the water from boiling the salmon and vinegar in equal parts to cover the fish.

  2. Add cloves, mace or nutmeg, whole pepper, and allspice to the pot.

  3. Bring the mixture to a boil and skim it clear.

  4. Add the butter and pour the hot mixture over the salmon.

Chill and serve

  1. Set the salmon in a cool place to chill.

  2. Once cold, it is ready to serve and can be stored covered in a cool place.

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. Clove + allspicetop 1% of all pairs
    Smell alikestrong
    Cooked together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + allspicetop 5% of all pairs
    Smell alikestrong
    Cooked together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Clove + macetop 6% of all pairs
    Smell alikelow
    Cooked together8,400 recipes

    Shared aroma: methyleugenol (clove, spice).

  5. Mace + allspicetop 7% of all pairs
    Smell alikemoderate
    Cooked together3,189 recipes

    Shared aroma: methyleugenol (clove, spice).

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

What each ingredient does

Salmon
Is the main protein; the pickling liquid firms and seasons its flesh.
Vinegar
Provides acidity that preserves the fish and gives it a sharp, tangy flavour.
Butter
Adds richness and a smooth mouthfeel to the hot pickling liquid.

The step that matters

Pouring the hot mixture over the salmon. The liquid must be fully boiled and skimmed before it is poured over the fish. Boiling sterilises the brine and removes impurities that could spoil the pickle, while the hot liquid helps it penetrate the fish evenly.

Swap the mace

How well each one fits the dish's main ingredients (salmon, vinegar, clove, pepper, allspice, egg, butter):

  1. Nutmegfits better
  2. Cinnamonfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against salmon, vinegar, clove, pepper, allspice, egg, butter. 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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