In a sauté pan add butter and onion and cook for 1-2 minutes. Add 3 oz flour and whisk to make a roux. Add milk to pan and cook until thick to make a heavy Bechamel Sauce.
Remove from heat and add salmon, dill, salt, pepper and lemon juice. Refrigerate mixture overnight.
Once refrigerated, using a #20 portion scoop, form 12 balls. Shape each one into a cone.
Mix eggs and water together to make an egg wash. Dredge the salmon cones in flour, egg wash and finally bread crumbs.
Heat oil to 350 degrees in deep fryer and cook using the basket method.
Remove from oil when golden brown, drain then serve with Citrus Caper Aioli.
