Smoked Catfish Pate

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 3hrs 15mins
SERVES: 4-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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