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Salmon Cutlets

Salmon cutlets made from canned salmon, anchovy sauce, cayenne pepper, eggs, flour, and bread crumbs, fried and served with sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 Cutlets

Ingredients

Directions

Prepare the cutlets

  1. Remove the salmon from the tin and drain it well, removing any bones.

  2. Mash the salmon with cayenne and anchovy sauce, then mix in one egg to form a smooth paste.

  3. Shape the paste into small cutlet shapes and coat them in flour.

  4. Beat the second egg and dip the cutlets in it, then coat with bread crumbs.

  5. Set the cutlets aside and prepare your sauce (Tartare, Dutch, or Piquante).

Fry and serve

  1. Fry the cutlets in hot fat until golden brown, about 3 to 4 minutes.

  2. Drain the cutlets on blotting paper and arrange them on a hot dish.

  3. Serve immediately with the sauce.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: hexanol (green, fruity).

  3. Salmon + anchovytop 11% of all pairs
    Smell alikemoderate
    Cooked together535 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Salmon
Forms the main body of the cutlet and provides its flavour.
Eggs
Bind the mashed salmon into a paste and form a coating that helps the crumbs adhere.
Bread crumbs
Form a crisp, golden outer crust when fried.
Flour
Gives the shaped paste a dry surface so the egg coating sticks.
Anchovy sauce
Adds salty, savoury depth to the salmon.

The step that matters

Fry the cutlets in hot fat until golden brown. If the fat is not hot enough, the crumb coating absorbs oil and turns greasy before it browns, and the delicate salmon paste can fall apart. A properly hot fat seals the crust quickly, so the inside stays moist while the outside crisps.

“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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