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Croquettes of Salmon

A fried croquette made from cooked salmon, flour, butter, and seasonings, coated in breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Croquettes of Salmon

Ingredients

Directions

Prepare the base

  1. In a bowl, beat the cooked salmon to a paste.

  2. In a saucepan, combine flour and cold water, stirring over low heat until it forms a paste.

  3. Add butter to the paste and stir until well incorporated.

  4. Mix in essence of shrimps or anchovies, salt, and pepper.

  5. Remove from heat and stir in the beaten egg until well mixed with the salmon.

  6. Spread the mixture on a plate and let it cool.

Shape and coat

  1. Flour your hands, take a small piece of the mixture, and shape it into a ball or cork shape.

  2. Roll the shaped croquette in bread crumbs, then dip in beaten egg, and roll in crumbs again.

  3. Repeat until all mixture is used, placing croquettes in a wire frying basket.

Fry and serve

  1. Heat boiling fat in a saucepan, dip the basket in, and gently move it to ensure croquettes are covered.

  2. Fry until golden brown, about one minute, then drain on paper to absorb excess fat.

  3. Serve on a napkin or decorative dish paper.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + shrimptop 11% of all pairs
    Smell alikemoderate
    Cooked together2,931 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Salmon + shrimptop 13% of all pairs
    Smell alikemoderate
    Cooked together819 recipes

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

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cooked salmon
Forms the main body and flavour of the croquettes.
Fine flour
Thickens the paste so the mixture holds its shape when cooled and shaped.
Butter
Adds richness and moisture to the mixture.
Egg
Binds the mixture together and helps the crumb coating adhere.
Dried bread crumbs
Forms a crisp, golden outer coating when fried.

The step that matters

Let the mixture cool fully before shaping. A warm, soft mixture will not hold its shape and may fall apart when rolled and coated. Cooling lets the starch set the paste so the croquettes firm up enough to handle and fry cleanly.

“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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