Smoked Catfish Pate

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 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.

2. 2

   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.

3. 3

   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.

4. 4

   Serves 4-10 as an appetizer.