Smoked Catfish Pate Recipe

Name: Smoked Catfish Pate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.", "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 250u00b0F 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."]

216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 beer-brined smoked catfish fillets (see related recipe), 1 cup hot water, 1 cup kosher salt, 1/2 cup brown sugar, and more.

Yes, Smoked Catfish Pate falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoked Catfish Pate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions