Salmon Croquettes

• 1 can (14-3/4 ounces) pink salmon, drained, deboned and flaked
• 1 cup evaporated milk, divided
• 1-1/2 cups cornflake crumbs, divided
• 1/4 cup dill pickle relish
• 1/4 cup finely chopped celery
• 2 tablespoons finely chopped onion
• Oil for deep-fat frying
• 2/3 cup evaporated milk
• 1/4 cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon finely chopped onion

1. 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 365u0b0. Fry croquettes, a few at a time, for 2 to 2-1/2 minutes or until golden brown, Drain on paper towels; keep warm.
2. In a small saucepan, combine tartar sauce ingredients; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

pink salmon, milk, cornflake crumbs, dill pickle relish, celery, onion, milk, mayonnaise, dill pickle, onion

Taken from www.tasteofhome.com/recipes/salmon-croquettes/ (may not work)