Smoked Catfish Salad

Name: Smoked Catfish Salad
Total time: 30 min
Yield: At least 5 appetizer portions
Cuisine: southern
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

Recipe from Elizabeth Karmel

Adapted by Dana Bowen

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:At least 5 appetizer portions

2teaspoons hickory- or alder-wood shavings
3pounds catfish fillets
18-ounce block cream cheese
½ to ¾cup sour cream
2large shallots, finely minced
2tablespoons capers in liquid
1teaspoon caper juice
1teaspoon granulated garlic
5shakes Tabasco
6grinds freshly ground pepper, or more to taste
Salt, to taste

Ingredient Substitution Guide

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Preparation

Step 1
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.
Step 2
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.

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