Directions:
- Heat oven to 450*.
- Stir baking mix, butter and 1/2 cup milk to a soft dough. Gently smooth into a ball on floured cloth-covered board. Knead 8-10 times.
- Roll dough to 1/2 thick. Cut with floured 3-inch cutter.
- Bake on ungreased baking sheet about 10 minutes.
- Heat remaining ingredients to boiling over medium heat, stirring frequently.
- To serve, split warm shortcakes; spoon salmon mixture between and over halves. Garnish with 2 pimiento stuffed green olives and 1 ripe olive arranged on toothpick.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.24 Kcal (1148 kJ) | ||
| Calories from fat | 107.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.9g | 18% | |
|---|---|---|---|
| Cholesterol | 21.43mg | 7% | |
| Sodium | 622.38mg | 26% | |
| Potassium | 102.48mg | 2% | |
| Total Carbs | 34.55g | 12% | |
| Sugars | 5.83g | 23% | |
| Dietary Fiber | 1.44g | 6% | |
| Protein | 5.09g | 10% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.6mg | 15% | |
| Calcium | 121mg | 12% | |
| Amount Per 100 g | |||
| Calories | 242.26 Kcal (1014 kJ) | ||
| Calories from fat | 94.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.51g | 18% | |
|---|---|---|---|
| Cholesterol | 18.93mg | 7% | |
| Sodium | 549.8mg | 26% | |
| Potassium | 90.53mg | 2% | |
| Total Carbs | 30.52g | 12% | |
| Sugars | 5.15g | 23% | |
| Dietary Fiber | 1.27g | 6% | |
| Protein | 4.5g | 10% | |
| Vitamin C | 0.6mg | 1% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.3mg | 15% | |
| Calcium | 106.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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