African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Amberjack (more Amberjack recipes)
Cuisine: African (more African recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: none (more none recipes)
Cuisine: African (more African recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Amberjack (more Amberjack recipes)
Cuisine: African (more African recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: none (more none recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: none (more none recipes)
Cuisine: African (more African recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: none (more none recipes)
Cuisine: American (more American recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Abalone (more Abalone recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Abalone (more Abalone recipes)
Cuisine: African (more African recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Abalone (more Abalone recipes)
Cuisine: American (more American recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Amberjack (more Amberjack recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Amberjack (more Amberjack recipes)
Cuisine: African (more African recipes)

African Smoked Oyster and Salmon Ball_New Recipe

Serves/Makes: 12 - 18

Ingredients:

  • 2 (3 to 4 ounces each) cans smoked oysters, drained, (reserve 1 tablespoon oil)
  • 1 (16-ounce) can boneless, skinless salmon
  • 16 ounces cream cheese (do not use presoftened)
  • 1 teaspoon liquid smoke
  • 1/4 teaspoon freshly ground pepper
How to cook African Smoked Oyster and Salmon Ball_New:
  • Reserve several oysters for garnish. In a large bowl, mash together the cheese, liquid smoke, pepper, remaining oysters, and reserved oil.
  • In a separate bowl, pick over the salmon, removing any stray bones or skin. Mash well, and add to the cream cheese mixture.
  • Blend throughly; shape into a ball, and chill for 2 hours.
  • Just before serving, lightly dust ball with coarsely ground pepper and garnish with the reserved oysters.
  • Serve the Smoked Oyster and Salmon Ball with crackers.

Note:

The African Smoked Oyster and Salmon Ball recipe very easy to prepare and so good!


This recipe for African Smoked Oyster and Salmon Ball_New serves/makes: 12 - 18

The African Smoked Oyster and Salmon Ball recipe is adopted from The African-American Heritage Cookbook by Carolyn Quick Tillery 1996.

Main Ingredient: Amberjack (more Amberjack recipes)
Cuisine: American (more American recipes)

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