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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Salmon Biscuit Roll Recipe

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This recipe for Salmon Biscuit Roll is from Recipes from the Cooks and Kids of White Birch, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ c. chopped celery
½ c. green pepper
¼ c. chopped onion
2 T. butter
½ c. chopped black olives, optional
1 lb. red salmon
10½ oz. can condensed cream of chicken soup (or mushroom)
2 c. biscuit mix
⅔ c. milk
1 egg
1 T. water
Directions:
Directions:
Saute celery, pepper and onion in butter until tender; add olives. Drain salmon, reserve liquid. Add salmon with ¼ cup of the chicken soup to vegetables; set aside. Combine biscuit mix and milk; turn onto floured surface. Knead 12 times. Roll dough into 9x12 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; glaze roll. If you wish, decorate roll with reserved dough trimmings. Brush with egg mixture. Bake at 400º for 25 minutes until golden brown.
Piquant Sauce:
Add milk to reserved salmon liquid to make ½ cup and combine with remaining chicken soup and 1 T. lemon juice in a small saucepan; heat to boiling. Spoon over individual servings.

Serve hot with piquant sauce and peas and tiny onions, if desired.

 

 

 

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