Salmon Biscuit Roll With Piquant Sauce Recipe

• 1/2 c. minced celery
• 1/2 c. minced green pepper
• 1/2 c. minced onion
• 2 tbsp. butter
• 1/2 c. minced black olives (opt.)
• 1 (1 lb.) can salmon
• 1 (10 1/2 ounce.) can condensed cream of chicken soup
• 2 c. biscuit mix
• 2/3 c. lowfat milk
• 1 egg, beaten with 1 tbsp. water
• Piquant Sauce (recipe follows)

1. Saute/fry celery, pepper and onion in butter till tender.
2. Add in olives.
3. Drain salmon, reserve liquid.
4. Add in salmon and 1/4 c. of the chicken soup to vegetables.
5. Combine biscuit mix and lowfat milk.
6. Turn onto floured surface.
7. Knead 12 times.
8. Roll dough into 9"x12" rectangle.
9. Cover with salmon mix.
10. Roll up as for jelly roll.
11. Place on greased baking sheet, seam side down.
12. Brush with beaten egg.
13. Bake at 400 degrees for 25 min or possibly till golden brown.
14. Serve warm with Piquant Sauce.
15. PIQUANT SAUCE: Add in lowfat milk to reserved salmon liquid to make 1/2 c..
16. Combine with remaining chicken soup and 1 Tbsp.
17. lemon juice.
18. Heat just to boiling.

celery, green pepper, onion, butter, black olives, salmon, condensed cream, biscuit mix, milk, egg, piquant sauce

Taken from cookeatshare.com/recipes/salmon-biscuit-roll-with-piquant-sauce-14350 (may not work)