Salmon Biscuit Roll

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve with peas and tiny onions, green salad and butterscotch sundae


  • ½ c. chopped celery
  • ½ c. chopped green pepper
  • ¼ c. chopped onion
  • 2 tblsp. butter
  • ½ c. chopped ripe olives (optional)
  • 1 (1 lb.) can red salmon
  • 1 can condensed cream of chicken soup
  • 2 c. all-purpose buttermilk biscuit mix
  • c. milk
  • 1 egg
  • 1 tblsp. water
  • Milk
  • 1 tblsp. lemon juice


  • Sauté celery, green pepper and onion in butter until tender; add olives.
  • Drain salmon; reserve liquid for sauce. Add salmon with ¼ c. of the chicken soup to vegetables; set aside.
  • Combine biscuit mix and c. milk; turn onto floured surface. Knead 12 times. Roll dough into 12 X 9″ 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 with mixture. If you wish, decorate roll with reserved dough trimmings. Brush with egg mixture. Bake in hot oven (400°) 25 minutes, until golden brown.
  • Meanwhile, make sauce. Add enough milk to reserved salmon liquid to make ½ c. Combine with remaining chicken soup and lemon juice in small saucepan; heat to boiling.
  • To serve, cut hot salmon roll in individual servings; spoon sauce over top of each.