Salmon Biscuit Roll

Contributor:  Genevieve Mann
CC Original
8 servings

1/2 cup chopped celery
1/4 cup chopped onion
2 T butter
1/2 cup chopped ripe olives
1 lb red salmon
1 can cream of chicken soup

Saute celery and onion in butter until tender.  Add olives.  Drain salmon; reserve liquid for sauce.  Add salmon and 1/4 cup chicken soup to vegetables; set aside.

2 cups Bisquick
2/3 cup milk

Combine biscuit mix and milk.  Knead 12 times.  Roll into 9 x 12" rectangle; set aside trimmings.  Cover dough with salmon mixture; roll up as for jelly roll.  Place on baking sheet, seam side down.  Combine egg and water--glass the roll with mixture.  Decorate with reserved trimmings; glaze again, then bake 25 minutes at 400 degrees until golden brown.

Milk
1 T lemon juice

Make sauce.  Add enough milk to reserved salmon liquid to make 1/2 cup.  Combine with remaining chicken soup and lemon juice in a small sauce pan.  Heat to boiling.  Cut salmon roll into servings.  Spoon sauce over each.


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