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

Saute celery, pepper and onion in butter until tender. Add olives.

Drain salmon, reserve liquid. Add salmon and 1/4 cup of the chicken soup to vegetables.

Combine biscuit mix and milk. Turn onto floured surface. Knead 12 times. Roll dough into 9"x12" rectangle. Cover with salmon mixture. Roll up as for jelly roll. Place on greased baking sheet, seam side down. Brush with beaten egg. Bake at 400 degrees for 25 minutes or until golden. Serve hot with Piquant Sauce.

PIQUANT SAUCE: Add milk to reserved salmon liquid to make 1/2 cup. Combine with remaining chicken soup and 1 tablespoon lemon juice. Heat just to boiling.