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Salmon Croquettes

 Salmon Croquettes
Mom frequently served salmon when I was a girl. Learning the ropes in the kitchen as I grew up, I got the chore of deboning the salmon. I didn't mind, because these light crisp croquettes are absolutely delicious. -Mary McGuire, Graham, North Carolina
4-6 ServingsPrep/Total Time: 30 min.

Ingredients

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

Directions

  • 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. Yield: 4-6 servings.

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Salmon Croquettes (continued)

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.