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Salmon Balls

Small salmon cakes made with salmon, eggs, milk, soda biscuit crumbs, salt, pepper, and fried in browned dripping.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Biscuit and pepper work together. They rank in the top 12% of all ingredient pairs, and cooks put them together in 841 recipes. Both carry nonanal, which smells fat, citrus. The science ↓

Salmon Balls

Ingredients

Directions

Prepare

  1. In a bowl, combine the salmon, eggs, milk, soda biscuit crumbs, salt, and pepper. Mix well until fully combined.

  2. Shape the mixture into small cakes.

Fry and serve

  1. Fry the cakes in browned dripping until golden brown. Serve 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.

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. Biscuit + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

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

    Shared aroma: decanal (soap, orange peel).

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

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

  4. Milk + biscuittop 17% of all pairs
    Smell alikemoderate
    Cooked together1,332 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Egg + milktop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture together and help the patties hold their shape while frying.
Soda biscuit crumbs
Absorb liquid and give the patties body and a soft, structured texture.
Milk
Adds moisture so the mixture stays tender rather than dry.
Salmon
Forms the main body of the patties and supplies their flavor.

The step that matters

Frying the cakes in browned dripping until golden brown. Frying over steady heat sets the outside into a crisp, browned crust that holds the patty together. Too little heat leaves them pale, greasy, and fragile, while too much browns the outside before the centre is heated through.

“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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