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Salmon Patties

Salmon patties made with canned salmon, butter, egg, milk, salt, pepper, and rolled crackers, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk 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 Patties

Ingredients

Directions

Shape the patties

  1. Mix the salmon, butter, egg, milk, salt, and pepper together.

  2. Form the mixture into patties.

  3. Roll the patties in cracker crumbs.

Fry and serve

  1. Fry in hot lard until golden brown.

  2. Serve immediately.

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 + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Salmon + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together4,481 recipes

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

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

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 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 patty.
Egg
Binds the mixture so the patties hold their shape.
Butter
Adds fat for richness and a tender texture.
Milk
Adds moisture that keeps the patties from drying out.
Rolled crackers
Forms a coating that browns and crisps during frying.

The step that matters

Fry in hot lard until golden brown. The mixture is soft and wet, so the patties need hot fat to sear the cracker coating quickly. A crisp, browned crust forms before the moist interior overcooks or the patty breaks apart.

“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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