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Salmon Croquettes

Salmon croquettes are fried patties made from canned salmon mixed with breadcrumbs, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Salmon Croquettes

Why it works: Bread and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 20,964 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare

  1. Drain the liquid from the can of salmon.

  2. Mix the salmon meat with the bread crumbs.

  3. Season the mixture with salt and pepper.

Shape and fry

  1. Mold the mixture into shapes.

  2. Drop the shaped croquettes into boiling lard to fry.

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. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Salmon + breadtop 19% of all pairs
    Smell alikelow
    Cooked together941 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Salmon + peppertop 27% of all pairs
    Smell alikelow
    Cooked together5,446 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 flavor of the croquettes.
Bread crumbs
Absorb moisture and help the mixture hold together when shaped.
Boiling lard
Conducts heat to brown and crisp the outside of the croquettes.

The step that matters

Drop the shaped croquettes into boiling lard to fry.. The lard must be hot enough to set and brown the outside quickly. If it is too cool, the croquettes absorb fat, turn greasy, and may fall apart before they crisp.

“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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