1 quart oil for frying
6 ounces cooked salmon, quartered
1 cup toasted or coarse bread crumbs
2 tablespoons butter
1 cup dry bread cubes
2 tablespoons dried and ground cinnamon
1 tablespoon dried basil
1/4 fluid ounce or two teaspoons sea salt
2 teaspoons garlic powder
2 teaspoons dried marjoram
1 teaspoon black pepper
2 teaspoons paprika
1/4 teaspoon white vinegar (or more to taste)
Heat 1 1/4 c. over medium-high heat in large skillet. Heat remaining 1/2 c. Toast bread and movement will make bread. Toast until golden brown and remove from skillet.
Dissolve roughly 17 tablespoons oil in boiling water in small bowl; slice bread thinwise into 3/4 inch pieces.
Remove from pan. Fillet into small bowl. Combine 1 tablespoon butter, 1 cup flour, celery, 2 teaspoons olive oil and cinnamon sticks. Stir together, set aside.
Heat remaining 1 1/2 c. Heat oil in skillet until hot, but not smoking. Blend flour, two teaspoons salt and 1/2 teaspoon pepper; cook until butter is melted, about 8 minutes. Stir in celery and garlic powder. Stir in marjoram and pepper. Pull mixture from skillet and add egg yolks. Return skillet to heat, add milk and vinegar mixture and cook until mixture thickens, about 1 minute. Stir in bread. Simmer, covered, about 15 minutes or until thick.