Smoked Catfish Salad Recipes

SMOKED CATFISH SALAD

Smoked Catfish Salad image

Provided by Dana Bowen

Categories salads and dressings, appetizer

Time 30m

Yield At least 5 appetizer portions

Number Of Ingredients 11

Ingredients

2 teaspoons hickory- or alder-wood shavings
3 pounds catfish fillets
1 8-ounce block cream cheese
1/2 to 3/4 cup sour cream
2 large shallots, finely minced
2 tablespoons capers in liquid
1 teaspoon caper juice
1 teaspoon granulated garlic
5 shakes Tabasco
6 grinds freshly ground pepper, or more to taste
Salt, to taste

Steps:

Place wood shavings in center of smoker; top with drip pan and rack. Add catfish, leaving enough room between fillets so smoke can circulate. Place on stove over medium heat and smoke for 20 to 25 minutes. Shut off heat and let rest, covered, for 5 minutes. Catfish should be fully cooked and bronzed, with crisp edges.
While fillets are still warm, break them into pieces in a large bowl. Add remaining ingredients and mix well. Taste for seasoning, adding more sour cream if too dry. Serve immediately or refrigerate and serve cool.

WARM CATFISH SALAD

Warm Catfish Salad image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1package bacon
2-8 ounce catfish fillets
1granny smith apple
1 red onion
3 red potatoes--1 cup of diced red potatoes
1 head of chicory
Sherry vinegar
1 tablespoon of black currants

Steps:

In a 10 inch saute pan cook bacon until cripsy, remove, place on papertowel. Saute julienned catfish, apples, onions, for 4 minutes. Heat butter and wilt chickory, salt and pepper and add rest of ingredients. Drizzle with sherry vinegar and top with currants.;

SMOKED WHITEFISH AND CRAYFISH SALAD

Smoked Whitefish and Crayfish Salad image

Provided by Food Network

Categories appetizer

Time 21m

Yield 4 servings

Number Of Ingredients 13

Ingredients

24 crayfish tails, cooked
1 cup smoked whitefish, meat only, flaked
3/4 cup chopped mixed greens
20 haricots verts (French green beans), trimmed, blanched
2 tablespoons red wine vinegar
1 tablespoon horseradish
1 tablespoon chopped dill
1/4 cup diced red onion
1/2 cup low-fat sour cream
1/2 cup non-fat yogurt
Salt and black pepper
1/2 cup diced celery
1 cup English cucumbers, peeled and sliced into half moons

Steps:

To blanch the haricots verts, add beans to boiling, salted water for 20 seconds. Remove beans from boiling water and add to ice water to preserve coloring and prevent further cooking.
In a mixing bowl, combine the red wine vinegar, horseradish, dill, red onion, sour cream, and yogurt. Season with salt and pepper, to taste, and set aside.
In separate bowl, fold together the celery, cucumbers, haricots verts, crayfish, and whitefish. Combine the dressing with the crayfish vegetable mixture. Fold in mixed greens, season, and serve.

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