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Salmon Croquettes

Salmon croquettes are fried rolls made from minced salmon, eggs, butter, anchovy sauce, lemon juice, and seasonings, coated in flour and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Salmon Croquettes

Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare the mixture

  1. Mince the salmon and mix in the slightly warmed butter, powdered yolks, and seasonings.

  2. Add the raw eggs and bread crumbs, mixing until well combined.

Shape and fry

  1. Shape the mixture into rolls and coat them in flour.

  2. Fry the croquettes quickly 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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

  4. Anchovy + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

  5. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

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.
Raw eggs
Bind the mixture so the croquettes hold their shape.
Bread crumbs
Absorb moisture and add bulk so the mixture can be shaped.
Hard-boiled egg yolks
Add richness and a softer, moister texture to the mixture.
Butter
Adds fat and richness, improving flavor and tenderness.

The step that matters

Fry the croquettes quickly in hot lard until golden brown.. Hot fat browns the flour coating quickly through Maillard browning while the interior heats. Frying slowly lets the croquettes absorb excess oil and can leave the centre cold or the coating greasy.

“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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