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Salmon Fritters

A fried patty made from leftover salmon, eggs, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Salmon Fritters

Ingredients

Directions

Prepare

  1. Chop the leftover salmon finely.

  2. In a bowl, stir in the well-beaten eggs with the salmon.

Fry

  1. Heat butter in a skillet over medium heat.

  2. Drop spoonfuls of the mixture into the hot butter and fry 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.

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

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

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

    Shared aroma: decanal (soap, orange peel).

  3. Egg + buttertop 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

Eggs
Bind the chopped salmon together so the fritters hold their shape while frying.
Salmon
Provides the main body and flavor of the fritters.

The step that matters

Dropping the mixture into the hot butter. If the butter is not hot enough, the fritters absorb more fat and turn greasy instead of browning. Starting with a properly heated skillet over medium heat helps them form a golden crust.

“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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