Smoked Crayfish Salad Food

SMOKED SWORDFISH SALAD MAZATLAN

Steps:

• Prepare a smoker for hot smoking by soaking and then igniting 3 large hardwood chunks, and regulating the temperature so that it will remain between 170 degrees and 250 degrees. Smoke the fish for 1 to 1 1/4 hours, or until the flesh is flaky and cooked through. Shred the flesh and refrigerate until ready to serve.
• In a blender, combine the vinegar, garlic, salt, pepper, sugar, avocado, and olive oil and blend for 1 minute, until completely smooth and emulsified. Transfer to a glass bowl, stir in the green onions, and taste for seasoning. Cover with plastic wrap and refrigerate for 2 hours.
• When ready to serve, drain the onion slices, pat them dry, and separate them into rings. In a large mixing bowl, toss the spinach, lettuce, and tomatoes, together gently. Pour on enough dressing to coat, and toss again just to mix. Place a mound of the salad on each of 6 plates and scatter about 2 ounces of the shredded swordfish over the salad. Drape a few onion rings over the top and serve.

SMOKED CHICKEN SALAD

Steps:

• Preheat the oven to 350 degrees F. Spread the walnuts on a baking sheet and roast until golden, 10 to 12 minutes; let cool slightly, then chop.
• Meanwhile, make the dressing: Whisk the yogurt, blue cheese, shallot and 1 tablespoon water in a large bowl; whisk in another tablespoon of water if the dressing is too thick. Season with salt and pepper.
• Add the spinach, tomatoes, hearts of palm, cucumbers and beets to the bowl with the dressing and toss. Add the chicken and toss again. Divide among plates and top with the walnuts. Season with salt and pepper. Serve with the rolls.

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 WHITEFISH SALAD

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.

CRAYFISH SALAD WITH FRENCH COCKTAIL SAUCE

Steps:

• 1. Peel the grapefruit, reserving the rind for cooking the crayfish. Using a small knife, slice away the bitter pith and with it the thinnest possible layer of fruit. Cutting against the membranes, release each section of grapefruit intact; remove any seeds. Set the sections aside for the moment and, working over a bowl, squeeze as much juice from the membranes as you can, to use in the cocktail sauce; discard the membranes.
• 2. Halve, pit and peel the avocados, then rub the exposed fruit with the cut lemon to keep it from darkening. Slice each avocado half into 3 wedges and give the wedges a squirt of lemon juice.
• 3. Arrange the lettuce in an even layer in the bottom of a large shallow bowl. Mound the tomatoes in the center of the bowl and surround them with alternating slices of grapefruit and avocado. Sprinkle the tarragon over the tomatoes. Cover the salad and keep it refrigerated until serving time. (The salad can be made a couple of hours ahead of time and kept tightly covered and chilled.)
• The Crayfish:
• 1. If the crayfish are cooked and peeled, move on to the cocktail sauce. If they're live, bring 1 gallon of water to a boil in a stockpot. Add all the ingredients, return to the boil, and simmer, uncovered, for 2 minutes. Remove the pot from the heat and cool the crayfish in the water for 10 minutes. Drain and discard the cooking liquid.
• 2. To peel crayfish, twist off and discard the head. Peel off the upper three sections of shell, then, holding the meat in one hand and the tip of the tail in the other, squeeze the tail while pulling the meat out of the shell. The vein in the center of the crayfish should come off with the shell. If it doesn't, remove it by hand, then use your finger to rub off any yellow coral that clings to the meat. Set the crayfish aside.
• The Cocktail Sauce:
• 1. Boil the grapefruit juice until it is reduced to 2 teaspoons; cool.
• 2. Whisk the yolk, mustard, salt and pepper to taste, and cayenne together in a medium bowl. Whisking constantly, add the oil in a slow stream. When the mixture is emulsified, like mayonnaise, whisk in all the other ingredients, including the cooled grapefruit juice. Taste and adjust the seasonings if necessary. (The sauce can be kept in a tightly covered container in the refrigerator for 2 to 3 days.)
• To serve: Arrange the crayfish on the tomatoes sprinkle with almonds, and serve the sauce on the side.
• To drink: A light, dry Alsatian Gewurtztraminer or, perhaps, a Muscat Sec.