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Salmon Cromeskies

A fried salmon fritter made with salmon, white sauce, eggs, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Salmon and truffle work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 177 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Salmon Cromeskies

Ingredients

Directions

Prepare the salmon mixture

  1. Remove skin and bones from the salmon and tear the flesh into flakes.

  2. In a saucepan, combine the salmon, white sauce, pepper, salt, and egg yolks.

  3. Stir over low heat until the eggs are set.

  4. Spread the mixture an inch thick on a plate and let it cool.

  5. Divide the cooled mixture into equal portions.

  6. Shape each portion into a cork‑like form.

Make the batter

  1. Mix flour and salt in a bowl.

  2. Gradually add water until the batter is smooth.

  3. Beat the yolks with oil.

  4. Stir the yolks and oil into the batter, adding more water if necessary.

  5. Whisk the egg whites until frothy.

  6. Fold the frothy egg whites into the batter.

Fry and serve

  1. Dip each cromeskie into the batter.

  2. Fry the battered cromeskies in hot fat for 3–4 minutes until brown and crisp.

  3. Drain the fried cromeskies.

  4. Serve on a hot dish garnished with parsley.

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.

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 + truffletop 15% of all pairs
    Smell alikelow
    Cooked together177 recipes

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

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: decanal (soap, orange peel).

  4. Sauce + flourtop 18% of all pairs
    Smell alikemoderate
    Cooked together8,078 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Egg + truffletop 18% of all pairs
    Smell alikemoderate
    Cooked together1,604 recipes

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

Egg and flour barely smell alike, yet cooks put them together in 106,462 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
Forms the main filling, giving the fritters their flaky, savoury body.
Egg yolks
Set during gentle heating to bind the salmon mixture together.
White sauce
Adds moisture and richness so the salmon filling stays tender.
Flour
Forms the batter structure that coats and holds each fritter together.
Egg whites
Whipped to a froth, they lighten the batter and help it puff when fried.
Oil
Enriches the batter and adds fat for a tender, crisp coating.

The step that matters

Folding in the frothy egg whites. Folding gently keeps the air bubbles in the whites; overmixing deflates them, leaving a dense batter that fries heavy rather than light and crisp.

“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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