Smoked Salmon Roll

Prepare filling:

Pulse both types of salmon and mayo in the food processor just long enough to combine into a cohesive mixture, or mash with a fork. Set aside.

Prepare the biscuit crust:

Blend dry ingredients together, then cut in shortening to form a crumb-like mixture. Add liquid and blend with a fork till everything is moistened.

Dump dough out onto a floured surface and knead lightly to form a cohesive ball. Then move to a nonstick pan and roll out to an oblong shape about 12 to 14 inches by 9 inches.

Gently spread salmon mixture all over the rolled dough to within 1/2 inch of the edges. Carefully lift the bottom edge to the centre then bring the top edge down to the middle to just partly cover the dough. Flip the roll over so the seam is on the bottom, and form into a crescent shape.

With a sharp knife, poke holes along both the front and back edges and along the top to let the steam out as it bakes and prevent it from being soggy.

Bake at 400 degrees for 18 to 20 minutes till nicely browned. Slice and serve immediately with hot egg sauce. Enjoy!

Note: Egg Sauce is simply a white milk sauce cooked with the addition of 2 tablespoons Dijon mustard, 1 hard boiled egg (chopped in chunks and not mashed), 1 teaspoon paprika, and fresh ground pepper to taste.