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Salmon Croquettes

Salmon croquettes are fried balls of mashed salmon mixed with cracker crumbs and milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Salmon Croquettes

Why it works: Salmon and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 1,577 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare

  1. Drain the oil from the can of salmon, remove the skin and bones, and mash the salmon finely.

  2. Season with pepper and coarse sea salt if needed.

  3. Add 1 cup of cracker crumbs and mix thoroughly.

  4. Add enough sweet milk to moisten the mixture well.

Shape and coat

  1. Form the mixture into cone or elongated balls.

  2. Roll each ball first in sweet milk, then in cracker crumbs.

Fry and serve

  1. Fry in hot oil until golden brown.

  2. Serve while hot.

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 + milktop 16% of all pairs
    Smell alikelow
    Cooked together1,577 recipes

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

  2. Pepper + milktop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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.
Cracker crumbs
Absorb moisture and bind the mixture so the balls hold their shape.
Sweet milk
Moistens the mixture and softens the crumbs so they bind the salmon.

The step that matters

Adding the milk. Add milk gradually until the mixture is moist but still holds together. Too much liquid makes the balls soft, so they can break apart in the hot oil, while too little leaves them dry and crumbly.

“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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