This type of recipe was popular back in the 1950's and I thought would be easy to find in my old cookbooks; not so! Found this faded newspaper clipping though (which has mushrooms in it) but leaving them out; you can proceed with the recipe as given. After making the first time, you can adjust seasonings, onion, etc. to try and recapture the flavor of your dear Mom's.

THIS RECIPE NEEDS TO BE CHILLED (First) TO HOLD TOGETHER FOR DEEP FRYING

SALMON MUSHROOM CROQUETTES

1/4 pound fresh mushrooms
2 tablespoons butter or margarine (even if you do not use the mushrooms, you need this amount of butter for the white sauce that helps bind the salmon together.)
2 tablespoons minced onion
5 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup milk
2 tablespons chopped parsley

1 can (1 pound) salmon

1 and 1/2 cups fine dry bread crumbs
2 eggs, beaten

Mushroom Egg Sauce
Lemon Wedges

Rinse, pat dry and finely chop mushrooms.

In a medium saucepan, heat butter. Add onion; saute 2 minutes. Add mushrooms, saute 2 minutes longer. Stir in flour, salt and pepper; cook, stirring, 2 minutes. Gradually stir in milk; heat to boiling point, stirring constantly; reduce heat and simmer 2 minutes longer; stirring constantly. Blend in parsley.

Thoroughly drain salmon; remove skin and bones. Stir into sauce; refrigerate until cold.

heat fat in deep fryer to 375 degrees F. Using 1/3 cup measure, scoop out salmon mixture. With foured hands, shape into 8 pyramids.
Roll in bread crumbs.
Dip into beaten egg; reroll in bread crumbs.

Fry in deep fat 4 to 5 minutes or until croquettes are golden. Drain on paper towels. Keep warm in preheated very slow oven (250 degrees F).

Serve with Mushroom Egg Sauce

MUSHROOM EGG SAUCE

1/4 pound fresh mushrooms
1/2 teaspoon dry mustard
1/2 teaspoon warm water
3 tablespoons butter or margarine
1/4 cup minced onion
3 tablespoons flour
1 and 1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 teaspoon lemon juice
2 hard-cooked eggs, chopped
2 tablespoons chopped parsley

Rinse, pat dry and thinly slice mushrooms.

Blend mustard and water; let stand 10 minutes for flavor to develop.

Meanwhile, in medium saucepan heat butter. Add onion; saute 2 minutes. Add mushrooms; saute 2 minutes longer. Add flour; cook, stirring constantly, 2 minutes. Gradually stir in milk, salt, black pepper, and lemon juice; heat to boiling.
Cook, stirring 2 minutes until thickened. Stir in eggs and parsley. Reheat. Serve over Salmon Mushroom Croquettes. MAKES 2 CUPS