Preparation:
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 |
