1 16-ounce can salmon (reserve juice)
milk
1/4 cup butter
2 tablespoons minced onion
1/3 cup flour
1/4 teaspoon salt
3/4 teaspoon Tabasco
1 tablespoon lemon juice
1 cup cornflake crumbs
1 teaspoon paprika

Drain liquid from salmon into measuring cup. Add milk to make 1 cup liquid. Melt butter in saucepan, add onions and cook until tender but not brown. Blend in flour, salt, and Tabasco. Add milk mixture and cook, stirring constantly until thickened. Flake salmon and add to sauce with lemon juice. Stir in 1/2 cup cornflake crumbs. Refrigerate until chilled. Divide into 8-10 portions and shape into cones. Roll in remaining cornflake crumbs to coat well. Place on greased baking sheet and bake in hot oven 400°F for 20-25 minutes until golden brown. Serve with tabasco and tartar sauce.