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Salmon Croquettes

Salmon croquettes are shaped from a mixture of salmon, cream, butter, flour, eggs, and bread crumbs, then cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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

Make the mixture

  1. In a bowl, mix the butter and flour together.

  2. In a saucepan, bring the cream to a boil, then stir in the flour, butter, salmon, and seasoning.

  3. Boil for 2 minutes, then stir in 2 beaten eggs.

Cool and shape

  1. Remove from heat and let cool.

  2. Once cool, shape the mixture into croquettes and 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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

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

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.
Cream
Adds moisture and richness to the mixture.
Eggs
Set when heated, binding the mixture so it holds its shape.
Flour
Thickens the cream with the butter so the mixture firms up.
Butter
Adds fat and flavor and helps the flour thicken the mixture smoothly.

The step that matters

Stirring in the beaten eggs. Eggs set when heated, so if they meet the hot mixture too quickly they can scramble into lumps. Stir steadily as you add them so they blend evenly and bind the mixture for shaping.

“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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