*  Exported from  MasterCook II  *

                            SALMON CROQUETTES

Recipe By     : Mary Mcguire (Taste of Home Apr/May 95)
Serving Size  : 4    Preparation Time :0:00
Categories    : Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           (14 3/4 oz) pink salmon, drained, deboned -- flaked
     1/2  cup           evaporated milk
   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
                        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

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. Fry croquettes, a few at a
time, for 2 to 2 1/2 minutes or until golden brown. Drain on paper towles;
keep warm. Combine tartar sauce ingredients in a medium saucepan; cook over
medium-;ow heat until heated through and slightly thickened. Serve warm with
croquettes.

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This recipe is very good!!!