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Salmon Croquettes

Salmon croquettes are fried cakes made with salmon, cream, flour, eggs, butter, breadcrumbs, pepper, and sea salt.

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 base

  1. Mix flour and butter in a saucepan, then stir into boiling cream.

  2. Add the chopped salmon and boil for one minute.

  3. Stir in one well-beaten egg.

Shape and coat

  1. Allow the mixture to cool, then shape into croquettes.

  2. Coat the croquettes in breadcrumbs before frying.

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. Flour + buttertop 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).

Flour and butter 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 main body and flavour of the croquettes.
Eggs
Bind the mixture so the croquettes hold their shape.
Flour
Thickens the cream into a base that holds the salmon together.
Cream
Adds moisture and richness to the mixture.
Breadcrumbs
Form a crisp, golden coating when fried.

The step that matters

Allow the mixture to cool before shaping. A hot, loose mixture is too soft to hold its shape. Cooling lets the flour-thickened cream and egg set enough to form firm croquettes that do not fall apart when coated 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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