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Old-Fashioned Baked Salmon Croquettes

Exploring antique recipes and menus from 100 plus year-old cookbooks.


Salmon Croquette Recipe From 1914

Original Recipe From The International Cookbook (1914)
by Alexander Filippini

To Cook the Salmon

2 lb fresh salmon
¼ cup wine
1 cup water
Dried parsley
Juice of a lemon
½ tsp veggie pepper

Place salmon in saucepan with wine, water, one branch parsley, juice of a lemon, and veggie pepper. Cover and slowly let come to boil. Simmer for five minutes or until fully cooked then remove to table and let cool in broth.


To Make the White Sauce

2 tbs melted butter
4 tbs flour
¾ cup milk
½ cup fish broth
Pinch of grated nutmeg
2 egg yolks

Mix in a saucepan butter and flour. Heat for one minute then pour in milk and fish broth. Season with nutmeg. Mix until the mixture comes to a boil. Let reduce ten minutes, stirring occasionally. Add egg yolks and briskly mix for two minutes.

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To Make Croquettes

2 eggs
Bread crumbs
1 cooked mashed potato
Tartar Sauce or Pineapple Chutney

Remove the skin and bones from the salmon and flake fish into small pieces. Add sauce and cooked, mashed potato. Mix lightly. Divided into equal parts and form croquettes. Dip in egg and lightly roll in bread crumbs, place on a parchment lined baking sheet. Bake at 450 degrees for 15 minutes. Turn over croquettes, and bake an additional 5 minutes or until golden brown. Serve with greens and pineapple and peach chutney.

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