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Salmok Croquettes

A fried croquette made with canned salmon, cream, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Salmok Croquettes

Ingredients

Directions

Make the salmon base

  1. Combine the salmon, parsley, lemon juice, and cayenne pepper in a bowl and mix thoroughly.

  2. Bring the cream to a boil in a saucepan.

  3. Mix the butter and flour until smooth in a separate bowl.

  4. Stir the mixture into the boiling cream and cook for 2 minutes.

  5. Stir the cream mixture into the salmon mixture and mix well.

  6. Let the mixture cool on a dish.

Form and fry

  1. Form the mixture into croquette shapes using a wine glass.

  2. Roll each croquette in the beaten egg, then in bread crumbs.

  3. Fry the croquettes in olive oil or butter until golden brown.

  4. Drain the fried croquettes on brown paper.

Serve

  1. Serve on a napkin with a parsley garnish.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

Canned salmon
Provides the main body and flavor of the croquettes.
Cream
Thickens with the flour and butter to bind the salmon into a soft, moist mixture.
Flour
Thickens the cream, giving the mixture enough body to hold its shape.
Egg
Binds the shaped croquettes and helps the bread crumbs adhere.
Bread crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Cooling the mixture before shaping. The cream and flour mixture must cool and firm up so the croquettes hold their shape; shaping a warm, soft mixture makes it slump and break apart during coating and frying.

“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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