Recipe: Salmon Croquettes and Warm Tartar Sauce

SALMON CROQUETTES

FOR THE SALMON CROQUETTES:
1 (14 3/4 oz) can pink salmon, drained, deboned, flaked
1/2 cup evaporated milk
1 1/2 cups cornflake crumbs, divided use
1/4 cup dill pickle relish
1/4 cup finely chopped celery
2 tablespoons finely chopped onion
Oil for deep-fat frying
Dry bread crumbs, as needed

TARTAR SAUCE
2/3 cup evaporated milk
1/4 cup mayonnaise
2 tablespoons dill pickle relish
1 tablespoon finely chopped onion

TO MAKE THE CROUQUETTES:
In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion; mix well. Add enough bread crumbs to make it dryer (less soupy). With wet hands, shape 1/4 cupfuls into cones. Roll in remaining crumbs.

Heat oil in a deep-fat fryer to 365 degrees F. Fry croquettes, a few at a time, for 2 to 2 1/2 minutes or until golden brown. Drain on paper towels; keep warm.

TO MAKE THE TARTAR SAUCE:
Combine tartar sauce ingredients in a medium saucepan; cook over medium-low heat until heated through and slightly thickened. Serve warm with croquettes.

Makes 4 servings
Source: Mary Mcguire in Taste of Home magazine, April/May 1995