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Salmon Croquettes

Salmon croquettes are fried patties made from salmon, milk, butter, flour, lemon, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Salmon Croquettes

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Salmon Croquettes

Ingredients

Directions

Make the base

  1. In a saucepan, combine the lemon juice and rind, milk, salt, pepper, butter, and flour.

  2. Boil the mixture until thick, then mix it with the salmon.

Shape and coat

  1. Form the mixture into croquettes and roll them in the beaten egg.

  2. Coat the croquettes in cracker crumbs.

Fry

  1. Fry the croquettes in lard 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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Lemon + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, 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
Provides the main body and flavour of the croquettes.
Flour
Thickens the milk mixture so it holds the salmon together.
Milk
Forms the thickened base that binds the salmon mixture.
Beaten egg
Helps the cracker crumb coating adhere and stay in place.
Cracker crumbs
Forms a crisp, browning outer coating when fried.
Butter
Adds richness and fat to the base mixture.

The step that matters

Boil the mixture until thick. The flour must be fully cooked in the hot milk to thicken the base. If it is too thin, the croquettes will be soft and may fall apart when shaped and 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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