In a medium bowl, combine salmon, 1/2 cup milk, 1/2 cup crumbs, relish, celery and onion. Mix well. 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 365F. Fry croquettes a few at a time for 2 to 2-1/2 minutes or until golden brown. Drain on paper towels. Keep warm. Combine tartar sauce ingredients in a medium saucepan. Cook over medium low heat until heated through and slightly thickened. Serve warm with croquettes.
Cajun Country -- New Iberia, Louisiana