Salmon Roll with Egg Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6-8 | |||||||||
| INGREDIENTS: | ||
| 2 cups canned salmon | 2 teaspoons minced onion | 1-1/2 teaspoon parsley, minced |
| 1 recipe for biscuit dough | ||
| 1 | Flake salmon and add minced onion and parsley. |
| 2 | Mix biscuit dough and roll out in oblong shape to 1/4 inch thickness. |
| 3 | Spread the salmon mixture on the dough and roll as a jelly roll. |
| 4 | Cut in slices 1-1/4 inches thick and bake at 400 for 25 minutes. |
| 5 | Serve with egg sauce made as follows: Melt and brown 2 tablespoons butter. Blend in 4 tablespoons flour and 3/4 teaspoon salt. Stir in 2 cups milk and cook 2 minutes. Add 2 tablespoons of chopped parsley and 1 chopped hard-cooked egg. |