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Salmon Croquettes

A fried patty made from salmon, milk, butter, flour, eggs, and breadcrumbs.

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 base

  1. In a saucepan, mix butter and flour together.

  2. When the milk begins to boil, stir in the flour, butter, salmon, and seasoning.

  3. Boil for two minutes.

  4. Stir in the well-beaten eggs.

Shape and fry

  1. Once the mixture is cool, shape it into croquettes.

  2. Fry the croquettes in hot oil 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, 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 flavor of the croquettes.
Eggs
Bind the mixture together as they set with heat.
Flour
Thickens the milk and gives the mixture structure to hold its shape.
Milk
Adds moisture and makes the base creamy when thickened.
Butter
Adds richness and fat for flavor and a tender interior.
Bread crumbs
Form a crisp, golden outer coating when fried.

The step that matters

Shape only once the mixture is cool. A warm mixture is soft and sticky, so the croquettes slump and break apart in the oil. Cooling lets the starch and fat firm up and the eggs set, so the shapes hold together when frying.

Swap the lemon

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

  1. Lemonthe original
  2. Figfits about as well
  3. Coconutfits less well
  4. Avocadofits less well

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