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Salmon Croquettes

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

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 mixture

  1. Chop the salmon finely.

  2. In a saucepan, mix the flour and butter together.

  3. Bring the cream to a boil, then stir in the flour and butter mixture, salmon, and seasoning.

  4. Boil for one minute, then stir in one well-beaten egg and remove from heat.

Shape and fry

  1. Once cooled, shape the mixture into croquettes.

  2. 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

Salmon
Provides the main body and flavour, held together by the sauce and egg.
Cream
Adds moisture and richness, keeping the mixture soft and tender.
Flour and butter
Thickens the cream into a base that binds the salmon together.
Eggs
Bind the mixture and help the croquettes hold together as they set.
Breadcrumbs
Form a crisp outer coating that browns when fried.

The step that matters

Cooling the mixture before shaping. As the mixture cools it firms up and becomes easier to handle. Shaping it while still warm and soft can make the croquettes slump or crack, so they may break apart when they hit the hot fat.

“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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