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Salmon Croquettes

A fried patty of cooked salmon mixed with cream, butter, flour, eggs, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Salmon Croquettes

Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the mixture

  1. Chop the salmon finely.

  2. Mix the flour and butter together.

  3. Bring the cream to a boil, then stir in the flour and butter mixture, salmon, and seasoning.

  4. Boil for one minute.

  5. Stir in one well-beaten egg and remove from heat.

Shape and fry

  1. Once cool, shape the mixture into croquettes.

  2. Dip the croquettes in beaten egg.

  3. Roll them in breadcrumbs.

  4. Fry them.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

Butter and flour 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

Salmon
Forms the bulk of the croquettes and gives them their main flavour.
Cream
Adds moisture and richness to the mixture, helping it stay tender.
Butter and flour
Together form a roux that thickens the cream so the mixture holds its shape.
Eggs
Bind the mixture and set when heated, holding the croquettes together.
Breadcrumbs
Form a crisp, browned outer coating when fried.

The step that matters

Let the mixture cool before shaping. A hot, loose mixture is too soft to hold its shape and may fall apart. Cooling lets the thickened cream and egg firm up so the croquettes can be formed and coated without breaking.

“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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