Smoked Crayfish Salad Recipes

SMOKED CATFISH SALAD

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.

MOM'S SMOKED SALMON SALAD

Steps:

• Mix mayonnaise, lemon juice, dill, and capers together in a large bowl until smooth. Add apples, corn, and smoked salmon; toss gently until evenly coated. Chill before serving.

SMOKED WHITEFISH AND CRAYFISH SALAD

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.

SMOKED CRAYFISH SALAD

Steps:

• Note: The only tricky part of this dish is smoking the crayfish. I used a domestic smoker that you should be able to find at a good hardware or kitchenware store. Follow the instructions with your smoker and you shouldn't have any problems.
• Bring the smoker to heat, then place in the crayfish tails and smoke over a moderate heat for 10 to15 minutes. To check if the tails are ready, take 1 piece out of the smoker and using a sharp knife, insert it into the thickest part of the tail. The flesh should be opaque in color, neither raw nor totally white. Take the tails from the smoker and leave to cool. If the tails aren't quite ready, just put back in the smoker and smoke a little more. The smoker will generate heat, so the hotter the smoker, the quicker the tails will cook. Once the crayfish are cool enough to handle, pry the meat from the shells and cut into thick chunks.
• Place the salad leaves in a large bowl and scatter on the crayfish, the tomatoes and the cheese. Whisk the avocado oil and the lemon juice together, season well, then pour dressing over the salad, and gently toss together. Eat immediately.