2 tbsp. unsalted butter, softened
2 tbsp. all purpose flour
1/2 c. whole milk
Pinch of salt

CROQUETTES:

16 oz. can pink salmon, drained, cartilage removed
1/4 c. chopped onions, sauteed until translucent
1/2 tsp. white pepper
1 tbsp. mayonnaise
2 tbsp. heavy cream
2 beaten eggs
1/2 c. white bread crumbs
Vegetable oil for deep frying

Make cream sauce by blending the butter, flour, milk and salt. Put the sauce into a bowl and add all ingredients for croquettes except the egg, bread crumbs and oil. Shape mixture into small balls or pyramids. Dip each first into the egg, then the bread crumbs.

Let stand for 15 minutes, then repeat the battering process. Let stand for 15 more minutes. Heat oil in deep fryer (or wok) to 365 to 375 degrees. Deep fry until golden brown, drain and serve immediately. Serves 6 to 8.