Why it works: Salmon and butter are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 4,481 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Salmon Croquettes
Ingredients
Directions
Prepare
Mix salmon, beaten egg, and cracker crumbs in a bowl until well combined.
Mold the mixture into small cones or balls.
Coat and fry
Roll each ball in beaten egg, then in additional cracker crumbs.
Fry the croquettes in butter until golden brown.
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.
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Salmon + buttertop 16% of all pairsSmell alikemoderateCooked together4,481 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Salmon + eggtop 16% of all pairsSmell alikemoderateCooked together3,485 recipes
Shared aroma: decanal (soap, orange peel).
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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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 flavor of the croquettes.
- Egg
- Binds the mixture together and helps the coating adhere.
- Cracker crumbs
- Absorb moisture and help the croquettes hold their shape.
- Butter
- Fries the outside, adding richness and browning.
The step that matters
Frying until golden brown. Frying over moderate heat lets the outside brown and crisp before the inside overcooks. Coated croquettes can burn quickly on the outside if the heat is too high, so the centre stays underdone.
“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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