Yield: 1 Servings
|Canned sardines or Mackeral|
|Onion pulpy juice; either hand grate or use a blender or food processor|
|Worchestershire sauce; Lea and Perrins recommended|
|Mayonnaise-just to moisten and hold it|
|Freshly ground pepper to taste|
Source Celia Wisan (through her daughter Wendy Baker) Just mix all the ingredients together.
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 JEWISH-FOOD digest V97 #234 by "W. Baker" <wbaker@...> on Aug 18, 1997