Prep 15 mins
Cook 3 hrs
This spread or pate is so good, I know you won’t be able to stop at just one bite! Serve on homemade melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish. From Cameron Stove Top Smoker Recipes. This recipe is to be made using a stove top smoker.
4 beer-brined smoked catfish fillets (see related recipe)
- 1 cup hot water
- 1 cup kosher salt
- 1⁄2 cup brown sugar
- 3 (12 ounce) cans beer (such as Budweiser)
- 1 tablespoon fresh coarse ground black pepper
- 6 bay leaves, crumbled
- 4 large catfish fillets, about 3/4 pound each
- to taste olive oil
- 1 tablespoon wood chips
- 1 (8 ounce) package cream cheese, room temperature
- 1⁄2-3⁄4 cup sour cream
- 2 large shallots, minced
- 2 tablespoons capers, in liquid
- 2 teaspoons caper juice
- 1⁄4 teaspoon granulated garlic
- Tabasco sauce (5 shakes (or more)
- fresh ground pepper (to taste)
- Brine and smoke catfish according to recipe. While still warm, break fillets into pieces, removing any bones. Add cream cheese and mix well. Add ½ cup of the sour cream and mix well. Add the shallots, capers, caper juice, garlic and Tabasco. Taste for seasoning, add more sour cream and/or cream cheese at this point if the pate is a little dry or tastes a little salty. Adjust Tabasco and add freshly ground pepper to taste.
- Note: Do not add any salt to this dish because the brine and the smoke “salts” the fish before it is mixed into the pate.
- Let chill for at least 3 hours or preferably overnight. Taste once more before serving and adjust seasonings if necessary. Serve on the cold side of room temperature on homemade melba toast (slice a loaf of French bread in small rounds, lay out on a cookie sheet and bake in a 250ºF oven until golden and the bread is dried out) or your favorite crackers. Top with a dollop of sour cream and a bit of caviar if desired.
- Serves 4-10 as an appetizer.