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Salmon Croquettes

A fried salmon croquette made with butter, flour, eggs, boiling water, salt, cracker crumbs, and lard.

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

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the base

  1. Cream the butter and flour together in a bowl.

  2. Add the eggs and mix well.

  3. Pour in the boiling water and place the mixture in a double boiler.

  4. Cook until the mixture is perfectly stiff.

Shape and fry

  1. Add salt to the salmon, then combine with the mixture and enough cracker crumbs to form croquettes.

  2. Fry the croquettes in hot lard 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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

    Shared aroma: decanal (soap, orange peel).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter 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
Forms the bulk and main flavour of the croquettes.
Flour
Thickens the cooked mixture so it holds its shape when formed.
Eggs
Bind the mixture and help it set firm when cooked.
Butter
Adds richness and fat that carries flavour and aids browning.
Cracker crumbs
Absorb moisture and give the croquettes enough body to form.

The step that matters

Cooking the base until perfectly stiff. Flour starch thickens as it cooks with the boiling water and eggs. If the base is undercooked it stays soft and loose, so the croquettes will not hold their shape or fry cleanly.

“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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