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Salmon Croquettes

A fried croquette made with cooked salmon, cream, butter, flour, eggs, and breadcrumbs.

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

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the salmon mixture

  1. Chop the cooked salmon finely.

  2. In a saucepan, melt the butter and mix in the flour.

  3. Bring the cream to a boil and stir in the flour and butter mixture, salmon, pepper, and salt; boil for 1 minute.

  4. Stir in 1 beaten egg and remove from heat.

  5. Let the mixture cool, then shape into croquettes.

Coat and fry

  1. Dip each croquette in beaten egg, roll in breadcrumbs, and fry until golden.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, 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

Cooked salmon
Forms the main body and flavor of the croquettes.
Cream
Adds moisture and richness to the mixture, keeping it soft inside.
Butter
Adds richness and flavor, and helps form the flour roux.
Flour
Thickens the cream so the mixture holds its shape.
Eggs
Bind the mixture and form a coating that helps breadcrumbs stick.
Breadcrumbs
Form a crisp, golden outer crust when fried.

The step that matters

Let the mixture cool before shaping. The mixture must be cool and firm enough to hold its shape. If shaped while hot and soft, the croquettes can slump or break apart in the fat and lose their form.

“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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