Smoked Crayfish Salad Recipes

Steps:

• Cook and drain pasta as directed on package. Rinse with cold water; drain.
• Mix mayonnaise, sour cream, dill weed, mustard, salt and pepper in large bowl. Add pasta and remaining ingredients except fish; toss. Gently stir in fish.
• Cover and refrigerate about 2 hours or until chilled but no longer than 24 hours.

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.

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.