Cold-smoked catfish with black nuts and pickled radish

Ingredients

Radish

• 100 g sugar
• 50 g salt
• 50 g vinegar
• 50 g white wine
• 0.2 litres of water
• 40 g mustard seeds
• 1 pc. radish

Catfish

• 2 fillets of catfish
• smoked flour

Nut pie

• 1 jar of black nuts
• salt
• pepper
• vinegar

Preparation

Radish

Peel and quarter the radish, then cut lengthways into 1 mm thick slices using a slicer. Bring all the ingredients for the stock to the boil and pour over the radish.

Catfish

Fill the smoker with some smoking flour (preferably apple wood), light on a low setting and smoke for approx. 25 to 30 minutes at a low temperature – maximum 40 °C.

Nut pie

Mix 6 black nuts until a pâté is formed. Season to taste with salt, pepper and a little vinegar.

Serving tip: Cut 2 nuts into thin slices and decorate the catfish with them.

Tip

You can find a small smoker in a specialist shop or buy ready-smoked catfish from Waldland.