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Salmon Croquettes

A fried croquette made from canned salmon, egg, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Salmon Croquettes

Why it works: Egg and flour are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the mixture

  1. Drain the oil from the can of salmon and break the salmon into small pieces.

  2. Add the egg, flour, salt, and pepper, and stir thoroughly.

  3. Cook the mixture until the flour is fully cooked.

Shape and fry

  1. Let the mixture cool completely, then shape it into balls.

  2. Roll the balls in cracker crumbs.

  3. Fry the croquettes in hot oil until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Salmon + flourtop 27% of all pairs
    Smell alikelow
    Cooked together2,776 recipes

    Shared aroma: eugenol (clove, spicy).

Egg and flour barely smell alike, yet cooks put them together in 106,462 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 flavor base of the croquettes.
Egg
Binds the mixture together so the croquettes hold their shape.
Flour
Thickens the mixture and helps it hold together when cooked.

The step that matters

Let the mixture cool completely before shaping. A warm, soft mixture is sticky and falls apart when shaped. Cooling lets the cooked flour and egg firm up so the balls keep their form in the hot oil.

“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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