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Salmon Croquettes

Salmon croquettes are breaded and fried patties made from salmon, milk, flour, and butter.

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

  1. Drain the salmon and remove bones and skin.

  2. In a saucepan, melt the butter, then whisk in the flour and cook until smooth.

  3. Gradually add the milk, cooking until the sauce thickens.

  4. Season the sauce with salt, pepper, and lemon juice.

  5. Let the mixture cool, then stir in the salmon.

Shape and coat

  1. Shape the mixture into croquettes.

  2. Dip each croquette in beaten egg, then coat with bread crumbs.

Fry

  1. Fry the croquettes in deep fat 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. Butter + milktop 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
Forms the main body and flavor of the croquettes.
Butter
Adds richness and flavor to the starting roux.
Flour
Thickens the milk with the butter to form a binding white sauce.
Milk
Liquid that turns the roux into a thick sauce that holds the mixture together.
Egg
Coats the croquettes so the bread crumbs adhere and help them set when fried.
Bread crumbs
Form a crisp, golden outer coating during frying.

The step that matters

Cool the sauce before adding the salmon. A warm, thin sauce will not hold its shape, so the croquettes may slump or split when shaped and fried. Letting the mixture cool and thicken makes it firm enough to form and coat.

Swap the lemon

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

  1. Vanillafits about as well
  2. Raisinfits about as well
  3. Figfits about as well
  4. Lemonthe original

Fit is the average pairing score against butter, flour, salmon, milk, egg, 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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