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Salmon Sandwiches

Salmon sandwiches made with canned salmon, mayonnaise, cayenne pepper, and buttered bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Pepper and bread are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Salmon Sandwiches

Ingredients

Directions

  1. Pound the canned salmon until smooth.

  2. Mix the salmon with mayonnaise and cayenne pepper.

  3. Spread the mixture on thinly sliced buttered bread.

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 + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

  2. Salmon + breadtop 19% of all pairs
    Smell alikelow
    Cooked together941 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Salmon
Provides the main body and flavour of the filling, and pounding it smooth makes it spreadable.
Mayonnaise
Adds fat and moisture, binding the flaked salmon into a creamy, spreadable mixture.
Buttered bread
Holds the filling, and the butter adds fat and a richer flavour to the sandwich.

The step that matters

Pounding the salmon until smooth. Large flakes left in the salmon make the filling hard to spread and uneven to bite. Breaking the flesh down evenly lets the mayonnaise coat it and form a uniform, cohesive paste.

“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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