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Salmon Croquettes

A fried croquette made from salmon, stock, egg yolks, and seasonings, coated in breadcrumbs.

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

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the paste

  1. Heat the white stock in a saucepan.

  2. Stir in the egg yolks, butter, onion juice, parsley, pepper, and salt.

  3. Finely chop the salmon and mix it into the stock until it forms a moderately stiff paste.

  4. Allow the mixture to cool, then shape it into croquettes.

Fry and serve

  1. Dip each croquette in egg, then coat with breadcrumbs.

  2. Fry the croquettes in hot oil until golden brown. Drain excess fat.

  3. Serve with a border of parsley; tartare sauce is a good accompaniment.

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

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 flavour of the croquettes.
Egg yolks
Bind the mixture and help it set firm when cooled and fried.
White stock
Moistens the salmon and softens the paste into a shapeable mixture.
Butter
Adds richness and fat that carries flavour and helps browning.
Breadcrumbs
Form a crisp, golden coating that browns in the hot oil.

The step that matters

Fry in hot oil until golden brown. If the oil is not hot enough, the croquettes absorb excess oil and turn greasy before the coating browns. Hot oil quickly sets the crumb crust and keeps the inside moist.

Swap the onion

How well each one fits the dish's main ingredients (egg, butter, parsley, pepper, salmon):

  1. Chivefits better
  2. Asparagusfits better
  3. Shallotfits better
  4. Onionthe original

Fit is the average pairing score against egg, butter, parsley, pepper, salmon. Candidates are from the same food group and used in at least 100 recipes.

“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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