Skip to main content
Main

Salmon Fritters

A fried batter of salmon, cheese, flour, and eggs served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Butter and cheese are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 7,962 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Salmon Fritters

Ingredients

Directions

Make the paste

  1. Heat the water and butter in a small saucepan over medium heat until the butter is melted.

  2. Stir in the grated cheese and sifted flour until the mixture pulls away from the sides of the pan.

  3. Add the eggs one at a time, mixing well after each addition, and season with a pinch of salt.

  4. Fold in the flaked salmon and season with salt and pepper.

Shape and fry

  1. Shape the mixture into small balls, about the size of walnuts.

  2. Dip each ball in the batter and fry in hot fat or lard until golden brown.

  3. Drain on paper towels and serve.

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. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + salmontop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Egg + salmontop 16% of all pairs
    Smell alikemoderate
    Cooked together3,485 recipes

    Shared aroma: decanal (soap, orange peel).

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

Eggs
Bind the paste and set during frying to hold the fritters together.
Sifted flour
Thickens the water and butter mixture so it holds its shape.
Butter
Adds fat for richness and a tender interior.
Grated cheese
Adds savoury flavour and helps the outside brown.
Cooked salmon
Provides the main flavour and bulk of the fritters.

The step that matters

Adding the eggs one at a time. Each egg must be fully mixed in before the next goes in, so the paste emulsifies and stays smooth. Adding them too fast can make it split and become loose, so the balls will not hold their shape in the hot fat.

“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.

You might also like

Salmon SaladSalmon Salad155 recipesSalmon CroquettesSalmon Croquettes129 recipesMacaroni and CheeseMacaroni and Cheese102 recipesCheese MakingCheese Making50 recipes