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Salmon on Toast

Salmon on toast with a buttered toast base and a milk or cream sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Bread and butter 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 on Toast

Ingredients

Directions

Prepare the salmon

  1. Heat the can of salmon.

  2. Season with pepper and coarse sea salt.

Make the sauce

  1. Heat the milk or cream in a saucepan.

  2. Add salt and thicken with a little flour.

  3. If using milk, add a tablespoon of butter.

Assemble and serve

  1. Place salmon on thin slices of buttered toast.

  2. Pour the sauce over the fish and toast.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Salmon
Provides the main protein and flavour of the dish.
Flour
Thickens the milk or cream into a smooth sauce as it heats.
Milk or cream
Forms the liquid base of the sauce, adding moisture and richness.
Butter
Adds fat and flavour to the toast and, if milk is used, the sauce.

The step that matters

Thicken the sauce with flour. Flour must be stirred into the hot liquid gradually and kept moving so it dissolves evenly. Adding it all at once can form lumps that are hard to smooth out later.

“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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