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Dried Salmon

A casserole of salmon, eggs, cream, butter, and flour served over a wall of mashed potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Dried Salmon

Ingredients

Directions

Make the salmon mixture

  1. In a saucepan, combine the salmon layers, chopped eggs, thin cream, and butter.

  2. Add the flour and stir until well mixed.

  3. Skim the mixture and heat until boiling hot.

Assemble and serve

  1. Form a wall of mashed potatoes around the inner edge of a dish.

  2. Pour the hot salmon mixture into the center of the potato wall.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + potatotop 13% of all pairs
    Smell alikemoderate
    Cooked together6,456 recipes

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

  4. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Flour + potatotop 15% of all pairs
    Smell alikemoderate
    Cooked together5,355 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 flavor and the flaked body of the dish.
Hard-boiled eggs
Add richness and a firm, slightly crumbly texture to the mixture.
Thin cream
Adds moisture and richness so the mixture stays smooth when heated.
Butter
Adds fat for richness and a silky mouthfeel.
Flour
Thickens the cream and butter so the mixture binds rather than running loose.
Mashed potatoes
Forms a soft wall that holds the hot mixture in place in the dish.

The step that matters

Skim the mixture and heat until boiling hot. Flour thickens only as it heats through, and cream can scorch or separate if it boils too hard or sits on direct heat. Stirring steadily and heating just to a full boil keeps the sauce smooth and evenly thickened.

Swap the potato

How well each one fits the dish's main ingredients (salmon, egg, cream, butter, flour):

  1. Chivefits better
  2. Leekfits better
  3. Asparagusfits about as well
  4. Potatothe original

Fit is the average pairing score against salmon, egg, cream, butter, flour. 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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