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 365°. 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.
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