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Salmon Croquettes

Salmon croquettes are small cakes made from canned salmon, mashed potatoes, egg white, and crushed crackers, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Salmon Croquettes

Why it works: Salmon and egg are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,485 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare

  1. Combine the canned salmon and mashed potatoes in a bowl.

  2. Form the mixture into small cakes.

Coat and fry

  1. Dip each cake in egg white, then roll in crushed crackers.

  2. Fry the cakes in hot oil until golden brown.

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

    Shared aroma: decanal (soap, orange peel).

  2. Salmon + potatotop 19% of all pairs
    Smell alikelow
    Cooked together952 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Potato + eggtop 29% of all pairs
    Smell alikemoderate
    Cooked together4,978 recipes

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

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

What each ingredient does

Salmon
Provides the main protein and flavor base of the croquettes.
Mashed potatoes
Binds the mixture and keeps the cakes moist inside.
Egg white
Acts as a binder so the cracker coating adheres to the cakes.
Crushed crackers
Forms a crisp exterior that browns when fried.

The step that matters

Frying the cakes in hot oil. If the oil is not hot enough, the cakes absorb excess oil and turn greasy rather than crisp. Enough heat sets the coating quickly and browns it, while the interior warms through.

Swap the potato

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

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

Fit is the average pairing score against salmon, egg. 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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