Skip to main content
Main

Salmon Croquettes

A fried croquette made from canned salmon, egg, breadcrumbs, and seasonings, served hot with parsley garnish.

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

Why it works: Pepper and lemon 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

Prepare the mixture

  1. Drain the liquid from the salmon and mince the fish.

  2. Melt butter and mix it with the salmon, then season with salt, cayenne pepper, nutmeg, and lemon juice.

  3. If needed, moisten the mixture with a little of the reserved liquid.

  4. Add the bread crumbs and mix well.

Shape and chill

  1. Form the mixture into rolls and coat them thickly with flour.

  2. Place the rolls in a cold place for 1 hour.

Fry and serve

  1. Fry the croquettes in hot fat until golden brown.

  2. Serve on a hot platter garnished with fresh parsley.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Nutmeg + flourtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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 of the croquettes and supplies the flavour.
Egg
Binds the mixture so the croquettes hold their shape while frying.
Bread crumbs
Absorb moisture and give the mixture body so it can be shaped.
Butter
Adds richness and fat to the mixture and helps the exterior brown when fried.
Flour
Forms a dry coating that helps the croquettes brown and keeps the surface firm.

The step that matters

Chilling the shaped rolls. Cold resting firms the fat and binder so the rolls keep their shape. Skipping it can cause them to fall apart in hot fat.

“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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesSalmon SaladSalmon Salad155 recipesWhite BreadWhite Bread80 recipes