| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
|
1 |
servings |
INGREDIENTS
| 8 |
oz |
Smoked fish; flaked |
| 1/4 |
c |
Mayonnaise or salad dressing |
| 1 |
tb |
Lemon juice |
| 1 |
ts |
Horseradish |
| 1 |
ts |
Grated onion |
|
|
Pastry for 9" crust |
|
|
Paprika |
INSTRUCTIONS
Recipe By : Ted Dahlen "Smoke Seafood"
Mix mayonnaise and seasonings thoroughly. Divide pastry in half. Roll each
half into very thin 9" circles. Spread each circle with half the fish
mixture. Cut into 16 wedge-shaped pieces. Roll up jelly-roll fashion,
beginning at the round edge.
Place on a baking pan 15x10x1 inch. Prick tops to allow steam to escape.
Sprinkle with paprika. Bake in a very hot oven, 450 for 10 to 15 minutes or
til lightly browned. Makes 32 hors d'oeuvres.
May be made ahead, covered with wax paper and refrigerated until ready to
bake.
Posted to bbq-digest by Bill Mathews <billmathews@Daccess.net> on Dec 04,
1998, converted by MM_Buster v2.0l.
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