Title: Smoked Trout Biscuit Roll
Categories: Smoke Fish Chicken
Yield: 6 Servings
| 1 | lb | Hot smoked lake trout |
| 1/4 | c | Cream of chicken soup |
| 2 | c | Batch of biscuit dough |
| 2/3 | c | Milk |
| 2 | tb | Butter |
| 1/2 | c | Celery; chopped |
| 1/2 | c | Green pepper; chopped |
| 1/4 | c | Onion; minced |
| 1/2 | c | Ripe plives; chopped |
| 1 | | Egg |
| 1 | tb | Water |
Pre-heat oven to 400. Saute vegetables in butter, then add olives. Flake
fish, add to vegetables and stir in chicken soup. Make biscuit dough
kneading gently. Roll dough into a 9"x12" rectangle. Spread fish mixture on
dough and roll up lengthwise like a jelly roll. Combine egg and water and
brush on roll. Bake in a pre-heated 400 oven for25-30 min until golden
brown. Slice and serve with a sauce. From: Smoking Salmon & Trout by Jack
Whelan. Published by: Airie Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3
Posted by: Jim Weller