Salmon Salad Tart
|Butter/Margarine||6 Tablespoon (0.75 Stick)|
|Biscuit mix||1 1⁄2 Cup (24 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Canned salmon||2 Pound (2 Cans Of 1 Pound Each)|
|Hard cooked eggs||3 , shelled|
|Thinly sliced celery||1 Cup (16 tbs)|
|Sliced pimiento stuffed olives||1⁄4 Cup (4 tbs)|
|Mayonnaise/Salad dressing||1⁄2 Cup (8 tbs)|
|Processed american cheese||8 Ounce, sliced (1 Package)|
Cut butter or margarine into biscuit mix in a medium size bowl; stir in boiling water until mixture holds together and leaves side of bowl clean.
Place in a 9 inch pie plate.
Flour hands and dough lightly, then pat out evenly to make a pastry like shell and line plate completely; flute edge.
Bake in very hot oven (450Â°) 8 minutes, or until golden.
Remove from oven and place on a wire rack; cool slightly.
Lower oven temperature to hot (400Â°).
Drain liquid from salmon; remove skin and bones.
Break salmon into chunks; place in a large bowl.
Cut half of 1 egg into wedges to use for garnish; dice remaining eggs and add to salmon with celery, olives and mayonnaise or salad dressing; toss lightly to mix.
Cut block of cheese in half diagonally; separate into 8 double triangles; stand around edge in shell.
Spoon in salmon mixture.
Cover loosely with foil.
Bake in hot oven (400Â°) 20 minutes, or until filling is hot.
Garnish with egg wedges.
Cut in wedges; serve warm.