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Salmon Croquettes

Salmon croquettes are small cylinders of salmon, egg, rice, and cracker crumbs fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Salmon Croquettes

Why it works: Salmon and egg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,485 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare

  1. Remove bones and skin from the salmon.

  2. In a bowl, combine the salmon, beaten egg, boiled rice, and salt.

Shape and coat

  1. Roll the mixture into cylinders.

  2. Dip each cylinder in egg, then coat with cracker crumbs.

Fry

  1. Fry 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. Salmon + eggtop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Salmon + ricetop 19% of all pairs
    Smell alikelow
    Cooked together730 recipes

    Shared aroma: trans,trans-2,4-nonadienal (fatty, green).

  3. Egg + ricetop 28% of all pairs
    Smell alikemoderate
    Cooked together8,350 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

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

What each ingredient does

Salmon
Provides the main protein and flavor, and holds the mixture together as it cooks.
Egg
Binds the mixture so the croquettes keep their shape, and adds richness.
Boiled rice
Adds bulk and softness to the inside, keeping the croquettes moist.
Cracker crumbs
Forms a crisp, golden coating when fried in deep fat.

The step that matters

Frying in deep fat. If the fat is not hot enough, the coating absorbs oil and turns greasy, and the croquettes may fall apart. Frying until golden brown sets the crust and cooks the egg binder through.

“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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