15 oz. can salmon, drained (skinless and boneless)
1 c. milk
3 tbsp. butter
2 tbsp. flour
1/4 c. chopped onion
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. red pepper
1 tbsp. lemon juice
1 c. corn flake crumbs

Melt butter over low heat and sauté onion until tender. Add flour and cook, stirring constantly, about 3 minutes. Gradually stir in milk and cook over medium heat, stirring constantly, until thickened. Add seasonings. Remove from heat and add salmon, lemon juice and 1/2 cup corn flake crumbs. Combine well and chill until firm. Shape and roll in corn flakes.

Bake on lightly greased cookie sheet 30 minutes at 375°F.