Fish spread

Yield: 1 Servings

Measure Ingredient
1 can Sardines or mackeral
1 small Onion, grated ( this comes out like a thick juice)
\N \N Several dashes of Worchestershire Sauce, to taste
½ \N Lemon, squeezed for juice
\N \N Mayonnaise to make a spreadable consistancy.
\N \N Freshly ground Black Pepper to taste

Method: Mix everything together to a spreadable consistancy, taste, chill and serve.

Note: This can also be used as a filling to little rolled sandwiches made by spreading it on decrusted slices of white bread which are rolled, wrapped in wax paper, or I guess now, plastic wrap, chilled, sliced and baked in a 350-375 degree oven until lightly browned. Serve hot Posted to JEWISH-FOOD digest V97 #022 by "W. Baker" <wbaker@...> on Jan 20, 1997.

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