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Salmon, Pickled

Pickled salmon prepared by marinating cooked salmon in a spiced vinegar brine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and allspice match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 6,395 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Salmon, Pickled

Ingredients

Directions

Prepare

  1. Remove the bones from the cooked salmon and place it in a clean deep dish.

Pickle

  1. Boil the fish boiling liquid and vinegar with the pepper, allspice, salt, and bay leaves for 10 minutes.

  2. Let the mixture cool, then pour it over the salmon.

  3. Allow the salmon to marinate for 12 hours before serving.

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

    Shared aroma: estragole (anise, licorice).

  2. Salmon + fishtop 11% of all pairs
    Smell alikelow
    Cooked together1,078 recipes

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

  3. Allspice + vinegartop 13% of all pairs
    Smell alikemoderate
    Cooked together4,548 recipes

    Shared aroma: 2-methylbutyl acetate (fruit).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Pepper + fishtop 21% of all pairs
    Smell alikemoderate
    Cooked together3,948 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Salmon
Forms the main body of the dish, becoming firm and flaky as it is pickled.
Vinegar
Acidity that sharpens the flavour and helps preserve the fish during marinating.
Fish boiling liquid
Carries savory fish flavour into the pickling liquid.

The step that matters

Cooling the pickling liquid before pouring. Pouring hot liquid over cooked fish can break it up and make it soft and mushy. Letting the boiled mixture cool first keeps the pieces intact while the marinade still penetrates.

Swap the allspice

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

  1. Dillfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Allspicethe original

Fit is the average pairing score against salmon, pepper, vinegar, fish. 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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