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Salmon Croquettes

Salmon croquettes are fried, breaded patties made from cooked salmon mixed with sauce, lemon, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Salmon Croquettes

Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the white sauce

  1. Make a white sauce by melting the fat, then whisking in the flour and milk until smooth.

  2. Season the sauce with salt, white pepper, and cayenne.

Form the croquettes

  1. Stir in the flaked salmon and lemon juice, then spread the mixture on a plate to cool.

  2. Once cooled, shape the mixture into croquettes.

  3. Roll each croquette in fine bread crumbs, then dip in beaten egg, and roll again in crumbs.

Fry

  1. Fry in deep fat at 375°F (190°C) for 2 to 5 minutes 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

    Shared aroma: 2-undecenal (sweet).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Flour and milk barely smell alike, yet cooks put them together in 78,219 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

Cooked salmon
Provides the main body and flavor of the croquettes.
Flour
Thickens the milk into a white sauce that binds the salmon together.
Milk
Forms the liquid base of the white sauce, giving a smooth, creamy texture.
Egg
Coats the croquettes so the bread crumbs adhere and form a crisp shell.
Fine bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Let the mixture cool fully before shaping. A cooled, thickened sauce holds its shape; if the mixture is still warm and soft, the croquettes can slump or crack and may fall apart in the hot fat.

“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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