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Salmon Croquettes

A fried patty made from salmon, milk, flour, butter, and 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: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Salmon Croquettes

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the white sauce

  1. Melt the butter in a pan over medium heat.

  2. Add the flour and mix well.

  3. Slowly stir in the cold milk until thick and smooth.

  4. Add salt and pepper, and boil for 2 minutes.

Shape and fry

  1. Let the mixture cool, then stir in the salmon.

  2. Add the beaten egg and enough cracker crumbs to shape into cakes.

  3. Fry the cakes 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  5. Butter + salmontop 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

Flour
Thickens the milk into a smooth white sauce that holds the salmon together.
Egg
Binds the salmon and crumbs so the cakes keep their shape.
Cracker crumbs
Absorb moisture and give the cakes a structure that can be shaped and browned.
Salmon
Provides the main flavor and body of the croquettes.

The step that matters

Cool the mixture before adding the salmon and egg. If the white sauce is still hot, the beaten egg can scramble and the mixture becomes loose, so the cakes may not hold their shape when fried.

“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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