Smoked Catfish Pate

19 ingredients
1 steps

Ingredients

  • 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
  • Pate
  • 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)

Directions

  1. 1
    ["Brine and smoke catfish according to recipe. While still warm, break fillets into pieces, removing any bones. Add cream cheese and mix well. Add 1/2 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.""

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