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Salmon Croquettes

A patty of salmon, cream, and crackers shaped into croquettes.

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

Why it works: Cream and salmon are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,401 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Salmon Croquettes

Ingredients

Directions

Cook the salmon

  1. Boil the cream until hot.

  2. Add the salmon and boil for 20 minutes.

  3. Pour off the oil and flake the salmon into pieces.

Make the mixture

  1. Mix in the rolled crackers, salt, and pepper.

  2. Pour the boiling cream and salmon juice over the mixture.

Shape and finish

  1. Shape into croquettes.

  2. Prepare as you would other croquettes.

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. Cream + salmontop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cream + peppertop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

Cream and pepper barely smell alike, yet cooks put them together in 21,449 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 flaky texture of the croquettes.
Rolled crackers
Absorb liquid and bind the mixture so it holds its shape.
Cream
Adds moisture and richness, keeping the croquettes tender inside.

The step that matters

Pour the boiling cream and salmon juice over the mixture. The hot liquid softens the crackers so they swell and bind the salmon. If the mixture is too wet it will not hold its shape, and if it is too dry the croquettes will crumble.

“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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