Smoked Catfish Salad

• 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

1. Place wood shavings in center of smoker; top with drip pan and rack.
2. Add catfish, leaving enough room between fillets so smoke can circulate.
3. Place on stove over medium heat and smoke for 20 to 25 minutes.
4. Shut off heat and let rest, covered, for 5 minutes.
5. Catfish should be fully cooked and bronzed, with crisp edges.
6. While fillets are still warm, break them into pieces in a large bowl.
7. Add remaining ingredients and mix well.
8. Taste for seasoning, adding more sour cream if too dry.
9. Serve immediately or refrigerate and serve cool.

shavings, catfish fillets, cream cheese, sour cream, shallots, capers, caper juice, garlic, ground pepper, salt

Taken from cooking.nytimes.com/recipes/12138 (may not work)