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CREAMY CATFISH SALAD

  • 2 cups water
  • 2 tablespoons lemon juice
  • 1 pound U.S. Farm-Raised Catfish fillets
  • 3 hard-cooked eggs, chopped
  • 1/2 cup chopped celery
  • 1/3 cup chopped ripe olives
  • 1/4 cup chopped dill pickle
  • 2 tablespoons chopped pimiento
  • 1/3 cup mayonnaise
  • 2 tablespoons horseradish
  • 1 teaspoon lemon juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
1. In a skillet bring water and 2 tablespoons lemon juice to boiling.
Add catfish. Return to boiling; reduce heat. Cover and simmer
gently for 5 to 7 minutes or until fish flakes easily.

2. Remove fish from water. Cool slightly. Finely chop cooked fish.

3. In a bowl combine cooked catfish, eggs, celery, ripe olives,
dill pickle, and pimiento.

4. Stir together mayonnaise, horseradish, 1 teaspoon lemon juice,
salt, and pepper. Add to catfish mixture, stirring until well combined. Chill.


         Makes 4 to 6 servings