Salmon Biscuit Roll
Contributor: Hazel W. Francis
2002 Cowley Cookbook
1/2 cup chopped celery
1/4 cup minced onion
1/2 cup chopped green pepper
2 T butter
1/2 cup chopped olives
1 lb. salmon
2 cups biscuit mix
1 can cream of chicken soup
2/3 cup milk
1 egg + 1 T water
Saute’ celery, pepper and onion in butter until soft. Stir in olives. Drain salmon, flake salmon and add to mixture. Stir in 1/4 of the chicken soup. Save remaining soup and add enough milk to make a sauce. Combine biscuit mix and milk. Turn out on floured surface and knead gently, 12 strokes. Roll dough out to 9×12″. Spread with salmon mixture and roll up like a jelly roll. Transfer roll to baking sheet, seam side down. Combine egg, water and brush on roll. Bake at 400 for 30 minutes.
Sauce: Add enough milk (1/2 cup) to chicken soup and 1 T lemon juice (optional).