Ingredients
1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked1 cup evaporated milk, divided1-1/2 cups cornflake crumbs, divided1/4 cup dill pickle relish1/4 cup finely chopped celery2 tablespoons finely chopped onionOil for deep-fat fryingTARTAR SAUCE:2/3 cup evaporated milk1/4 cup mayonnaise2 tablespoons dill pickle relish1 tablespoon finely chopped onion
Preparation
In a large bowl, combine the salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. With wet hands, shape 1/4 cupfuls into cones. Dip into remaining milk, then into remaining crumbs. Heat oil in a deep-fat fryer to 365°. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm.
In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.
