Salmon Ring

When I was a kid my dad did a lot of fishing. He often caught huge steelhead and we were treated to smoked salmon and one of my favorite dinners: Salmon Ring. I think the recipe originated from a set of those Betty Crocker recipe cards from the 70's and called for tuna, but made with salmon it is quite something.

Salmon Ring w/Cheese Sauce

Salmon Filling:
1 egg
14 oz. salmon, cooked
1/2 cup onion
1/2 cup snipped parsley
1 tsp. celery salt (or one stalk of celery)
1/2 tsp. pepper

Biscuit Dough:
2 cups bisquick
1/2 cup water

Cheese Sauce:
3T butter
1/3 cup flour
1 cup milk
1 cup shredded cheese

Heat oven to 375. Beat egg slightly. Set 2 T. aside of egg. (Good luck!) Stir salmon, onion, cheese, parsley, celery, salt and paper into remaining egg to create filling. Mix bisquick and water into dough. Roll biscuit dough into rectangle that is 10 by 15 inches. (Make sure it is very floured on the surface you do this on because if the dough sticks when you're rolling it up it's welcome to Screwedville). Spread salmon filling on dough. Roll up beginning at long side. Shape into ring on greased baking sheet. Pinch ends together. Make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each section on its side to show filling. Brush top w/reserved egg. Bake 25-30 minutes. While it's baking, melt butter and flour in saucepan, adding milk when hot and whisking as it thickens. Add melted cheese and whisk more. Serve on top of salmon ring.