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Salmon Croquettes

A fried croquette made with salmon, milk, butter, egg yolks, parsley, onion juice, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Salmon Croquettes

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the sauce

  1. Make a white sauce by heating milk and butter, then whisk in egg yolks, salt, and pepper until smooth.

  2. Stir in chopped parsley and onion juice.

Shape and fry

  1. Add enough coarsely chopped salmon to form a mixture that can be shaped into croquettes.

  2. Shape the mixture into croquettes, dip in beaten egg, then coat with bread crumbs.

  3. Fry in hot fat until brown.

Serve

  1. Serve with tartar sauce.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Egg yolks
Enrich the white sauce and help bind it into a thick, smooth base.
Butter
Adds fat and richness to the white sauce, giving it a smooth texture.
Milk
Forms the liquid base of the white sauce that thickens around the other ingredients.
Coarsely chopped salmon
Provides the main body and flavor of the croquettes.
Bread crumbs
Form a crisp outer coating that browns when fried.

The step that matters

Add enough salmon to form a shapeable mixture. Too little salmon leaves the mixture too soft to hold its shape, while too much makes it dense and crumbly. The sauce and salmon need to be balanced so the croquettes hold together during frying.

Swap the onion

How well each one fits the dish's main ingredients (milk, butter, egg, pepper, parsley, salmon, bread):

  1. Potatofits better
  2. Asparagusfits better
  3. Chivefits better
  4. Onionthe original

Fit is the average pairing score against milk, butter, egg, pepper, parsley, salmon, bread. 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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