Smoked Whitefish And Crayfish Salad Recipes

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.

Steps:

• Whisk together the mayonnaise, lemon zest and juice until combined. Add the whitefish, celery and onions, and gently mix until combined; season with salt and freshly ground black pepper. Cover and refrigerate for at least 1 hour before serving.
• Serve with bagels and Pickled Red Onions.
• Combine the vinegar, lime juice, sugar, salt, coriander seeds, mustard seeds and peppercorns in a small saucepan over high heat. Cook until the sugar and salt is dissolved. Remove from the heat and let cool for 5 minutes.
• Put the onions in a medium bowl, pour the vinegar mixture over and toss to coat. Cover and refrigerate for at least 1 hour and up to 48 hours before serving.

Steps:

• Place the onions in a small bowl and cover with cold water. Let soak for 15 minutes. Drain.
• Meanwhile, using a small knife and your hands, remove the skin, bones, and any brown bits from the whitefish and discard. Flake the whitefish into small pieces into a medium bowl, checking again for any bones.
• Add the egg and onion to the whitefish and mash together with a fork. Stir in the mayonnaise and lemon juice. (For a smoother textured salad, pulse the whitefish mixture in a food processor.) Season with salt and pepper to taste. Serve immediately or store in the refrigerator for up to 3 days.

Steps:

• With your hands, flake the whitefish, being careful to discard all the skin and bones. In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
• Toast the bagel slices in a toaster. Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Steps:

• Remove the bones from the fish and flake into large pieces. Set aside.
• Combine the cream cheese, mayonnaise, hot sauce, dill, Worcestershire sauce, seafood seasoning, green onions, celery and lemon juice in the bowl of a food processor. Pulse until smooth. Add the fish and pulse a few times to combine. Season with salt and pepper
• Transfer the dip to a bowl. Top with dill and lemon slices and serve with celery sticks, carrot sticks, cucumber rounds, radishes and crackers.

Steps:

• Using your fingers, pick the meat off the skeleton of the fish, shredding it into a bowl. Discard bones and skin. If using fillets, use your fingers to coarsely shred the meat.
• In a separate bowl, whisk together remaining ingredients. Gently fold fish into cream mixture until well combined. Refrigerate at least 30 minutes or up to 2 hours.
• Before serving, taste and add more onion, mustard or pepper if needed.