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 (450°) 8 minutes, or until golden.
Remove from oven and place on a wire rack; cool slightly.
Lower oven temperature to hot (400°).
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 (400°) 20 minutes, or until filling is hot.
Garnish with egg wedges.
Cut in wedges; serve warm.