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1 can (14-3\/4 ounces) pink salmon, drained, deboned and flaked<\/span><\/p>\n 1 C. evaporated milk, divided<\/span><\/p>\n 1-1\/2 C. cornflake crumbs, divided<\/span><\/p>\n 1\/4 C. dill pickle relish<\/span><\/p>\n 1\/4 C. finely chopped celery<\/span><\/p>\n 2 T. finely chopped onion<\/span><\/p>\n Oil for deep-fat frying<\/span><\/p>\n \u00c2\u00a0<\/p>\n 2\/3 C. evaporated milk<\/span><\/p>\n 1\/4 C. mayonnaise<\/span><\/p>\n 2 T. dill pickle relish<\/span><\/p>\n 1 T. finely chopped onion<\/span><\/p>\n \u00c2\u00a0<\/span><\/p>\n In a large bowl, combine the salmon, 1\/2 C. milk, 1\/2 C. 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\u00c2\u00b0. 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.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":" \u00c2\u00a0 1 can (14-3\/4 ounces) pink salmon, drained, deboned and flaked 1 C. evaporated milk, divided 1-1\/2 C. cornflake crumbs, divided 1\/4 C. dill pickle relish 1\/4 C. finely chopped celery 2 T. finely chopped onion Oil for deep-fat frying \u00c2\u00a0 2\/3 C. evaporated milk 1\/4 C. mayonnaise 2 T. dill pickle relish 1 T. finely chopped onion \u00c2\u00a0 In a large bowl, combine the salmon, 1\/2 C. milk, 1\/2 C. crumbs, relish, celery and onion. With wet hands, shape…<\/p>\n