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1
Chop the smoked catfish fillets and set aside.
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2
In an electric mixer, place the cream cheese, lemon juice, and hot sauce.
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3
Mix until the cream cheese is fluffy and soft.
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4
On a footed cake plate, make a round of the cream cheese mixture at least 1 to 2 inches inside the edge of the plate.
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5
Smooth and flatten the first layer of the torta.
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6
Sprinkle 1/2 of the chopped catfish over the cream cheese.
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7
Add a sprinkle of green onions, approximately 1/2, on top of the chopped fish.
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8
Put the second layer of cream cheese on top, smoothing carefully.
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9
Cover with the rest of the green onions and catfish.
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10
Scatter the drained capers evenly over the Torta.
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11
Cover carefully and refrigerate until needed.
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12
Try to assemble a few hours before using so that the flavors have a chance to blend.
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13
Just before serving, sprinkle the minced egg over the top and garnish the torta with lemon slices and mint leaves.
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14
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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15
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
