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Croquettes De Saumon

Salmon croquettes made with boiled salmon, lemon, cream, and breadcrumbs, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Croquettes De Saumon

Ingredients

Directions

Prepare the filling

  1. Chop the salmon finely and mix with lemon juice, salt, cayenne, and parsley.

  2. Bring the cream to a boil.

  3. In a separate bowl, rub the flour and butter together until smooth, then stir into the boiling cream and cook for 3 minutes.

  4. Combine the cream mixture with the salmon and let it cool until firm.

Shape and coat

  1. Flour your hands and shape the mixture into rolls.

  2. Dip each roll in beaten egg, then coat with fine breadcrumbs.

  3. Chill in the refrigerator for at least 1 hour.

Fry and serve

  1. Fry in boiling lard until golden brown, then drain and serve on a napkin garnished with parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, 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 provides the main flavour.
Cream
Adds moisture and richness, and becomes the base that holds the mixture together.
Flour
Thickens the boiled cream so the mixture can set and bind the fish.
Butter
Adds fat and richness to the flour-thickened base.
Lemon juice
Adds acidity that brightens the mild flavour of the fish.

The step that matters

Let the mixture cool until firm before shaping. The cream and flour base only sets as it cools. If the mixture is still soft, the rolls lose their shape, crack or fall apart in the hot lard, so chilling properly before frying matters.

“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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