Recipe - Fish Canape Spread

Canned sardines or Mackeral
Onion pulpy juice; either
hand grate or use a blender
or food processor
Worchestershire sauce; Lea
and Perrins recommended
Lemon juice
Mayonnaisejust to moisten
and hold it
Together
Freshly ground pepper to
taste

Source Celia Wisan (through her daughter Wendy Baker)

Just mix all the ingredients together.

To serve:

1, just put out with crackers or bread

2, spread on crustless white bread slices, roll up and wrap rolls in wax
paper or plastic wrap and refrigerate. When you want to serve, slice to
make pinwheels and toast on cookie sheets until lightly browned. Serve hot.
I never tried freezing them, but you have plenty of time to try a small
sample. Posted to JEWISHFOOD digest V97 #234 by "W. Baker"
wbaker@panix.com on Aug 18, 1997