Cover the catfish fillet slices with brine (approx. 3 liters of water + ham brine spice mix + salt) and let it chill in the fridge for 24 hours. On the next day take the fish from the brine and smoke it - without flipping it - for 90 minutes using a portable fish smoker. When fish gets brown on both sides in the warm smoke (and only the insides stay reddish), that is a good sign that it is friable.

Grapoila tip: put aluminium foil under the wood shavings and on the grille as well - the first layer makes the cleaning easier afterwards while the second one keeps the fish juicier and preserves flavours.

Then prepare the salad bedding to taste. Sprinkle it with a little mustars seed oil and even some hot paprika seed oil, if you prefer spiciness. Carefully lay the fish on the salad bed.

It's a special starter meal when hosting guests. Fits perfectly to a rosé wine.