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Salmon Fritters

Salmon fritters made from cooked salmon, mashed potatoes, cream, egg yolk, fried in hot fat, garnished with hard‑boiled eggs and served with mustard sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Potato and mustard are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,340 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Salmon Fritters

Ingredients

Directions

Prepare the mixture

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

  2. Mix the salmon with an equal amount of mashed potatoes and plenty of cream.

  3. Bind the mixture with the egg yolk and form it into small cakes or fritters.

Fry and serve

  1. Fry the fritters in hot fat until lightly browned, about 5 to 6 minutes.

  2. Drain the fritters.

  3. Serve on a hot dish, garnished with minced hard-boiled eggs arranged in small mounds.

  4. Serve mustard sauce in a tureen.

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. Potato + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together1,340 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Mustard + saucetop 13% of all pairs
    Smell alikemoderate
    Cooked together2,120 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Kippered salmon
Provides the main flavour and flaked body of the fritters.
Mashed potatoes
Adds bulk and softness, keeping the fritters tender inside.
Cream
Adds moisture and richness so the mixture stays soft when fried.
Egg yolk
Binds the mixture together so the fritters hold their shape.

The step that matters

Fry until lightly browned. The fat must be hot enough to brown the outside quickly. If it is too cool, the fritters absorb grease and turn heavy, and if the mixture is loose it may fall apart in the pan.

Swap the potato

How well each one fits the dish's main ingredients (salmon, cream, egg, mustard, sauce):

  1. Horseradishfits better
  2. Chivefits better
  3. Asparagusfits better
  4. Potatothe original

Fit is the average pairing score against salmon, cream, egg, mustard, sauce. 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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