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Salmon Croquettes

Salmon croquettes made with canned salmon, milk, butter, flour, eggs, and bread crumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Salmon Croquettes

Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare the salmon

  1. Drain the liquid from the salmon.

  2. Remove the bones from the salmon.

  3. Chop the salmon finely.

Make the base

  1. Boil the milk in a saucepan.

  2. Mix the flour with the butter until smooth.

  3. Stir this mixture into the boiling milk.

  4. Add the chopped salmon to the milk mixture.

  5. Boil for one minute.

  6. Stir in the beaten eggs.

  7. Remove from heat.

  8. Wait until the mixture is cool.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip each croquette in beaten egg.

  3. Roll each croquette in bread crumbs.

  4. Fry the croquettes 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: (e)-2-octenal (fatty, 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 body and flavour of the croquettes.
Eggs
Bind the mixture and set when cooked, holding the croquettes together.
Flour
Thickens the milk into a stable base that holds the salmon together.
Milk
Forms the moist, creamy base that the flour thickens.
Butter
Adds richness and fat, helping the flour mixture turn smooth.
Bread crumbs
Form a crisp, browned outer coating when fried.

The step that matters

Wait until the mixture is cool. A hot mixture is soft and sticky, so the croquettes will not hold their shape when handled. Cooling lets the egg and starch set enough to shape and coat them cleanly.

“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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