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Salmon Croquettes

A dish of salmon mixed with sauce, shaped into croquettes, breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Salmon Croquettes

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare the salmon

  1. Remove the bone and skin from the salmon.

Make the cream sauce

  1. In a double boiler, heat the milk.

  2. Rub the butter and flour together, then add to the boiling milk, stirring until thickened.

Mix and shape

  1. Mix the salmon with salt, cayenne pepper, chopped parsley, and lemon juice.

  2. Pour the cream sauce over the salmon and stir until well combined.

  3. Spread the mixture on a platter to cool.

  4. Once chilled, shape into cylinder-shaped croquettes.

Coat and fry

  1. Roll the croquettes in fine bread crumbs, then in the beaten egg, and again in coarser bread crumbs.

  2. Fry in deep fat 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  4. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

    Shared aroma: isobutyraldehyde (malty, 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
Forms the main body and flavor of the croquettes.
Milk
Combined with butter and flour to make a sauce that binds the salmon.
Butter
Enriches the cream sauce and adds richness and flavor.
Flour
Thickens the milk into a sauce that holds the mixture together.
Egg
Coats the croquettes so the bread crumbs adhere and form a crisp shell.

The step that matters

Chilling before shaping. The mixture must cool fully so it firms up; warm, soft mixture will not hold a cylinder shape and may fall apart in the hot fat.

Swap the lemon

How well each one fits the dish's main ingredients (salmon, milk, butter, flour, pepper, bread, egg):

  1. Lemonthe original
  2. Figfits about as well
  3. Coconutfits less well
  4. Avocadofits less well

Fit is the average pairing score against salmon, milk, butter, flour, pepper, bread, 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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