Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997
- 1 (15 1/2 oz) can pink salmon
- 1/4 cup butter or margarine
- 2 Tbsp onion, finely chopped
- 1/3 cup all purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp lemon juice
- 1 cup corn flakes, crushed and divided
Drain salmon, reserving liquid; add enough milk to salmon liquid to measure 1 cup; set aside. Melt butter in a heavy saucepan over low heat. Add onion and cook until tender. Add flour, stirring until smooth . Cook 1 minute, stirring constantly. Gradually add milk mixture; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper; set aside.
Remove skin and bones from salmon; flake salmon with a fork. Add lemon juice, 1/3 cup crushed corn flakes and white sauce, stirring well. Refrigerate mixture until chilled; shape into croquettes. Roll croquettes in remaining corn flakes. Place on a lightly greased baking sheet. Bake at 400 degrees for 30 minutes. Yields 8 servings.