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Salmon Croquettes

A fried roll of mashed salmon mixed with egg, crackers, and cream or milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Salmon Croquettes

Why it works: Salmon and cream are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,401 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare

  1. Mash the salmon finely.

  2. Add the egg, crushed crackers, and cream or milk.

Form and fry

  1. Form the mixture into rolls.

  2. Fry the rolls 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. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 flavor of the croquettes.
Egg
Binds the mixture so the rolls hold their shape while frying.
Crackers
Absorb moisture and add bulk so the mixture can be shaped.
Cream or milk
Adds moisture and softness to the mixture.

The step that matters

Frying the rolls in hot lard. The fat must be hot enough to brown the outside quickly. If the lard is too cool, the rolls absorb grease and can fall apart before a golden crust forms.

“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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