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Salmon Croquettes

Salmon croquettes are fried balls of salmon, cracker crumbs, milk, egg, and butter coated in flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Salmon Croquettes

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare the mixture

  1. Chop the salmon finely and season delicately.

  2. In a bowl, mix the salmon, cracker crumbs, milk, egg, and butter thoroughly.

Shape and fry

  1. Form the mixture into croquettes.

  2. Roll the croquettes in flour.

  3. Fry in boiling 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 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
Supplies the main flavor and the flaked body of the croquettes.
Cracker crumbs
Absorb moisture and bind the mixture so it holds its shape.
Egg
Binds the mixture together and helps it set when cooked.
Milk
Adds moisture so the inside stays soft and tender.
Butter
Adds richness and fat, softening the mixture and adding flavor.
Flour
Forms a dry coating that browns and crisps in the hot fat.

The step that matters

Frying in boiling lard until golden brown. The fat must be hot enough to crisp the flour coating quickly. If it is too cool, the croquettes absorb grease and turn soggy, while overlong frying dries out the centre.

“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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