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81 Salmon Croquettes

A fried croquette made with salmon, cream, butter, egg, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

81 Salmon Croquettes

Ingredients

Directions

Prepare the mixture

  1. Remove bones from the salmon and flake it with a fork.

  2. In a saucepan, bring the cream to a boil.

  3. Add the beaten egg, butter, salt, pepper, salmon, and bread crumbs to the cream.

  4. Boil for one minute, then remove from heat.

Shape and fry

  1. Once cooled, shape the mixture into croquettes.

  2. Dip each croquette in beaten egg, then roll in cracker crumbs.

  3. Fry in hot 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.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Salmon + creamtop 14% of all pairs
    Smell alikelow
    Cooked together1,401 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

    Shared aroma: 2,6-nonadienal (cucumber, 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 their flavor.
Bread crumbs
Absorbs moisture and gives the mixture body so it holds its shape.
Egg
Binds the mixture together and helps the coating set when cooked.
Cream
Adds moisture and richness, keeping the croquettes tender inside.
Butter
Adds fat for richness and flavor in the mixture.

The step that matters

Boil for one minute, then remove from heat. Brief boiling thickens the cream and cooks the egg slightly, so the mixture firms enough to shape. Overcooking makes it dry and tough, while undercooking leaves it too soft to hold its shape.

“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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