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Salmon Croquettes

A fried patty of milk, salmon, butter, flour, and cracker crumbs.

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

Oven, in the book's wordsA quick oven

Ingredients

Directions

Prepare

  1. Combine milk, salmon, butter, and flour in a bowl.

  2. Form the mixture into small patties.

Coat and fry

  1. Dip each patty in beaten egg, then roll in cracker crumbs.

  2. Fry in butter 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. Flour + eggtop 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
Provides the main filling and savory flavor of the croquettes.
Egg
Binds the coating so the crumbs adhere and help form a crisp shell.
Flour
Thickens the milk and butter mixture so the patties hold their shape.
Cracker crumbs
Form a crisp, browned outer coating when fried.
Milk
Adds moisture to the mixture, keeping the filling tender.

The step that matters

Forming and coating the patties. The mixture is soft and wet, so patties need to be firm and evenly coated before frying. Thorough coating in egg and crumbs creates a barrier that holds the filling together and gives an even golden crust.

“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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