Instructions: Drain and flake salmon. Add mayonnaise and seasonings. Mix thoroughly. Divide pastry in half. Roll very thin in circles about 9-inches in diameter. Spread each circle with 1/2 cup salmon mixture. Cut into 16 wedge-shaped pieces. Roll in jelly-roll fashion, beginning at the round edge. Place rolls on a baking pan, 15x10x1 inch prick top to allow steam to escape. Sprinkle with paprika. Bake in a very hot oven, 450 , for 10 to 15 minutes or until lightly browned.

Makes 32 hors doeuvres.

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