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Salmon Croquettes

Salmon croquettes are small fried rolls made from salmon, butter, egg yolks, bread crumbs, anchovy sauce, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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

  1. Mix the salmon with melted butter, powdered egg yolks, lemon juice, stale bread crumbs, anchovy sauce, pepper, salt, and nutmeg.

  2. Shape the mixture into small rolls.

Coat and fry

  1. Dip each roll in beaten egg, then roll in fine bread or cracker crumbs.

  2. Fry the rolls in hot drippings 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. Bread + anchovytop 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
Forms the bulk of the croquettes and provides the main flavour and protein structure.
Hard boiled egg yolks
Add richness and help bind the mixture together as it sets.
Stale bread crumbs
Absorb moisture and help the mixture hold its shape when shaped.
Beaten egg
Creates a binding coat so the crumb crust adheres during frying.
Melted butter
Adds fat for richer flavour and a tender texture inside the croquettes.

The step that matters

Fry the rolls in hot drippings until golden brown. If the fat is not hot enough, the coating absorbs oil and turns greasy before it browns, and the centre may not heat through. Good browning comes from the Maillard reaction at high surface temperature.

“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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