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Salmon Croquettes

Salmon croquettes are small sausage-shaped fried cakes made from cooked salmon and boiled rice, coated in cracker crumbs.

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

Why it works: Rice and pepper are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 8,379 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmon Croquettes

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the mixture

  1. Mix the cooked salmon thoroughly with an equal quantity of boiled rice.

  2. Add a little melted butter, salt, and pepper to taste.

Shape and coat

  1. Mould the mixture into small sausage-shaped forms.

  2. Roll each croquette in finely powdered crackers, then in beaten egg yolk, and again in cracker crumbs.

Fry

  1. Fry in hot fat at 400°F (200°C) 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.

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. Rice + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Butter + eggtop 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

Cooked salmon
Provides the main body and flavour of the croquettes.
Boiled rice
Adds bulk and soft texture, helping the mixture hold together while absorbing moisture.
Egg yolk
Binds the coating so the cracker crumbs adhere and help the crust brown.
Finely powdered crackers
Forms a crisp, golden outer crust when fried.

The step that matters

Frying in hot fat. If the fat is not hot enough, the croquettes absorb grease and turn soggy before the crumb coating sets and browns. Hot fat seals the crust quickly, keeping the inside moist and the outside 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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