Skip to main content
Main

Croquettes

Salmon croquettes are fried balls of shredded salmon, bread crumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
Jump to recipe ↓
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 ↓

Croquettes

Ingredients

Directions

Make the mixture

  1. In a bowl, combine the shredded salmon and bread crumbs.

  2. Pour the melted butter over the mixture, then add salt, pepper, mace, nutmeg, and lemon juice.

  3. Stir in the anchovy sauce and eggs until well combined.

Shape and fry

  1. Form the mixture into croquettes about 3 inches long, dusting your hands with flour to prevent sticking.

  2. Heat the clarified fat or lard in a frying pan and drop in the croquettes one by one.

  3. Fry for 2 minutes until golden, then drain on kitchen paper.

Serve

  1. Serve in a napkin folded like a basket.

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. Nutmeg + macetop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

    Shared aroma: hexanol (green, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Bind the mixture so the croquettes hold their shape while frying.
Bread crumbs
Absorb moisture and give the croquettes body and a light texture.
Butter
Adds richness and moisture to the salmon mixture.
Salmon
Provides the main flesh, flavour and bulk of the croquettes.

The step that matters

Form the croquettes and dust hands with flour. The mixture is soft and moist, so flour on the hands keeps it from sticking while shaping. Eggs and crumbs set the shape, but without a firm, dry surface the croquettes can tear when dropped into hot fat.

Swap the mace

How well each one fits the dish's main ingredients (anchovy, sauce, pepper, nutmeg, salmon, bread, butter):

  1. Capersfits better
  2. Parsleyfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against anchovy, sauce, pepper, nutmeg, salmon, bread, butter. 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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesSalmon SaladSalmon Salad155 recipesWhite BreadWhite Bread80 recipes