Creamy Catfish Salad

Spicy, creamy dip with U.S. Farm-Raised CatfishU.S. Farm-Raised Catfish salad with a kick! Serve on toasted sourdough bread or with crackers for a yummy dip.

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.
 
Notes:
Makes 4 to 6 servings