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Salmon Croquettes

A fried roll made from salmon, breadcrumbs, and a thickened butter‑flour sauce.

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 milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the sauce

  1. Melt butter in a hot saucepan.

  2. Add flour and a pinch of salt.

  3. Gradually add milk until the mixture thickens.

  4. Boil for a couple of minutes.

Form and fry

  1. Combine salmon, breadcrumbs, salt, and pepper in a bowl.

  2. Mix the thickened sauce with the salmon mixture to form a thick paste.

  3. Shape the mixture into rolls about the size of eggs.

  4. Fry the rolls in deep fat or lard 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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Salmon + milktop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

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

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 flavor of the croquettes.
Breadcrumbs
Absorb moisture and bind the salmon into a shapeable mixture.
Butter
Adds richness and fat to the sauce base.
Flour
Thickens the butter and milk into a smooth sauce that holds the mixture together.
Milk
Forms the liquid base of the sauce that thickens with the flour.

The step that matters

Boiling the thickened sauce. The sauce must be cooked long enough for the starch in the flour to swell and fully thicken. Undercooked flour leaves a raw, pasty taste and a loose mixture that won't hold its shape when fried.

“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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