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Salmon Croquettes

Salmon croquettes are fried patties made from salmon, sauces, egg yolks, onion, and spices.

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

Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Salmon Croquettes

Ingredients

Directions

Prepare the mixture

  1. In a skillet, fry the chopped onion in butter until well browned.

  2. In a bowl, combine the salmon, chili sauce or tomato ketchup, Worcestershire sauce, salt, nutmeg, and egg yolks.

  3. Add the fried onion to the mixture and mix well.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Beat the egg whites until frothy and roll the croquettes in the egg whites.

  3. Fry the croquettes in boiling 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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Nutmeg + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together24,377 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

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

  5. Nutmeg + oniontop 16% of all pairs
    Smell alikemoderate
    Cooked together5,371 recipes

    Shared aroma: acetic acid (sour, vinegar).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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 flesh texture and flavor.
Egg yolks
Bind the mixture together and add richness to the croquettes.
Egg whites
Beaten to a froth, they coat the croquettes and help form a crisp, golden exterior when fried.
Onion
Adds savory sweetness and aroma after being browned in butter.
Chili sauce or tomato ketchup
Adds moisture, acidity and sweetness to the mixture.

The step that matters

Frying the croquettes in boiling lard. The lard must be hot enough to brown the egg-white coating quickly. If the oil is too cool, the croquettes absorb more fat, turn greasy, and the interior may not set before the outside darkens.

Swap the onion

How well each one fits the dish's main ingredients (salmon, sauce, nutmeg, egg, butter):

  1. Chivefits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against salmon, sauce, nutmeg, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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