Get Excited about Fishing in Chilliwack
The Freshwater Fisheries Society (FFSBC) and Federal Fisheries staff will be stocking Chilliwack River this week with more than 110,000 steelhead smolts.
Smoked Oyster Log
Taken from the Westcoaster Seafood Cookbook
Ingredients:
1 pkg (8 oz/225 g) cream cheese, softened
1 1/2 Tbsp (22 ml) mayonnaise
1 tsp (5 ml) Worcestershire sauce
1 tsp (5 ml) soy sauce
Dash garlic powder
Dash onion powder
Salt and pepper to taste
Few drops Tabasco sauce
1 can smoked oysters, drained and chopped
Parsley, chopped
Method:
In a small bowl, blend together cheese, mayonnaise, Worcestershire sauce, soy sauce, garlic and onion powders, salt, pepper and Tabasco.
Spread mixture onto waxed paper, approximately 1/4 inch (.5 cm) thick, 6” x 12” (15 x 30 cm). Spread with chopped oysters. Place a sheet of wax paper on top and refrigerate for 30-60 minutes.
Remove waxed paper and roll as for jelly-roll. Cover roll with chopped parsley.
Serve with your favorite crackers.
