Smoked Catfish Pate Recipes

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PAT'S SMOKED CATFISH



Pat's Smoked Catfish image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 18

1 quart buttermilk
2 tablespoons hot sauce
4 large catfish fillets
2 teaspoons dried oregano
1 teaspoons dehydrated lemon peel
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
Olive oil
2/3 cup plain yogurt
2/3 cup sour cream
2 tablespoons orange juice
1 teaspoon cayenne pepper
1 clove garlic, finely chopped
1 tablespoon finely chopped green onion
1 tablespoon finely chopped parsley
1 tablespoon finely chopped dill
Dash hot sauce
Salt and freshly ground black pepper

Steps:

  • Combine the buttermilk and hot sauce in a 13 by 9-inch casserole dish. Add catfish fillets and cover with plastic wrap and refrigerate for 1 hour. After 1 hour, remove the catfish from the refrigerator and pat dry with paper towels.
  • Set up your grill for indirect heat at a medium-low temperature, about 275 degrees F.
  • Mix together the oregano, lemon peel and salt, pepper, in a small bowl. Lightly coat the fish with olive oil and sprinkle the seasoning evenly over the catfish fillets.
  • Put the catfish on the grill away from the hot coals. Smoke the catfish until it is fully cooked through and golden brown, about for 45 minutes. Remove the fish from the grill to a serving platter and serve with the Orange Dill Cream Sauce.
  • Add all the ingredients to a serving bowl and serve with the smoked catfish.

SMOKED CATFISH PATE



Smoked Catfish Pate image

This spread or pate is so good, I know you won't be able to stop at just one bite! Serve on homemade melba toast or simple crackers. Bluefish and trout are both good substitutions for the catfish. From Cameron Stove Top Smoker Recipes. This recipe is to be made using a stove top smoker.

Provided by TxGriffLover

Categories     Spreads

Time 3h15m

Yield 4-10 serving(s)

Number Of Ingredients 17

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
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)

Steps:

  • 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.

Nutrition Facts : Calories 748.6, Fat 40.4, SaturatedFat 19.6, Cholesterol 164.7, Sodium 28729.5, Carbohydrate 42.1, Fiber 0.6, Sugar 26.7, Protein 36.6

TORTA OF SMOKED CATFISH



Torta of Smoked Catfish image

Provided by Food Network

Categories     dessert

Time 30m

Yield 25 servings

Number Of Ingredients 9

2 smoked catfish fillets
16 ounces cream cheese
2 lemons, juiced
2 teaspoons hot pepper sauce
4 green onions, chopped
1 tablespoon capers, drained
1 hard boiled egg, minced
Lemon slices, for garnish
Mint leaves, for garnish

Steps:

  • Chop the smoked catfish fillets and set aside.
  • In an electric mixer, place the cream cheese, lemon juice, and hot sauce. Mix until the cream cheese is fluffy and soft.
  • 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. Smooth and flatten the first layer of the torta. Sprinkle 1/2 of the chopped catfish over the cream cheese. Add a sprinkle of green onions, approximately 1/2, on top of the chopped fish. Put the second layer of cream cheese on top, smoothing carefully. Cover with the rest of the green onions and catfish. Scatter the drained capers evenly over the Torta. Cover carefully and refrigerate until needed. Try to assemble a few hours before using so that the flavors have a chance to blend.
  • Just before serving, sprinkle the minced egg over the top and garnish the torta with lemon slices and mint leaves.

SMOKED BLUEFISH PATE I



Smoked Bluefish Pate I image

Smoked bluefish gives a wonderful flavor to this recipe. Serve it as a dip or spread with crackers, bread or vegetables. The pate can be made milder by the addition of more mascarpone or cream cheese.

Provided by Karen C.

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Pate Recipes

Time 15m

Yield 8

Number Of Ingredients 8

½ pound smoked bluefish
4 ounces mascarpone cheese
2 tablespoons lemon juice
1 tablespoon prepared horseradish
1 teaspoon prepared Dijon-style mustard
1 pinch ground cayenne pepper
2 tablespoons finely chopped red onion
salt to taste

Steps:

  • Crumble the smoked bluefish. Place bluefish and mascarpone cheese into a food processor. Blend well using the pulse setting.
  • Transfer bluefish mixture to a medium bowl. Mix in the lemon juice, horseradish, Dijon-style mustard, cayenne pepper, red onion and salt.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 0.9 g, Cholesterol 34.2 mg, Fat 7.7 g, Fiber 0.1 g, Protein 6.8 g, SaturatedFat 3.8 g, Sodium 46.2 mg, Sugar 0.3 g

STOVE TOP SMOKER BEER-BRINED SMOKED CATFISH



Stove Top Smoker Beer-Brined Smoked Catfish image

Cameron Stovetop Smoker Method-this recipe is to be made using a stove top smoker. Use this catfish to make Smoked Catfish Pate (see related recipe)

Provided by TxGriffLover

Categories     Catfish

Time 4h30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 cup hot water
1 cup kosher salt
1/2 cup brown sugar
3 (12 ounce) cans cold beer (such as Budweiser)
1 tablespoon fresh coarse ground black pepper
6 bay leaves, crumbled
4 large catfish fillets, about 3/4 pound each
olive oil
1 tablespoon hickory or alder wood chips

Steps:

  • Dissolve salt and sugar in hot water.
  • Add cold beer, pepper and bay leaves to make brine.
  • Whisk well to remove carbonation.
  • Add two medium-size bowls of ice cubes to cool brine and add more volume to the brine.
  • Add more cold water if more liquid is necessary to cover all the fillets.
  • Place fish in brine when the brine is cool to the touch.
  • Brine fish 2-4 hours covered, in the refrigerator.
  • Remove fish from brine, rinse in cold water and air dry for 10 minutes before smoking.
  • When ready to smoke, set stovetop smoker up with 2 tablespoons of chips between the smoker and the drip pan.
  • Replace cooking grate.
  • Brush fish lightly with oil, place skin-side down on the cooking grate with about an inch between each fillet.
  • Slide top of smoker into place.
  • Place smoker on the stovetop and center it over the burner.
  • Turn the burner on high.
  • Smoke for 20-30 minutes.
  • The fish will be a dark caramel color.
  • (Alternatively you may smoke cook on an outdoor grill for 1 hour or until fish is cooked through, caramel colored and smoked.).
  • Serve at warm or room temperature or make into a smoked catfish "pate" by adding cream cheese, sour cream, shallots, capers, garlic, Tabasco and a dash of pepper to taste.

Nutrition Facts : Calories 480.5, Fat 14.5, SaturatedFat 3.4, Cholesterol 89.7, Sodium 28417.8, Carbohydrate 37.3, Fiber 0.4, Sugar 26.5, Protein 31.1

SMOKED-BLUEFISH PâTé



Smoked-Bluefish Pâté image

Categories     Condiment/Spread     Fish     Appetizer     No-Cook     Quick & Easy     Cream Cheese     Lemon     Summer     Chive     Shallot     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 1 1/2 cups

Number Of Ingredients 6

2 tablespoons finely chopped shallot
2 tablespoons fresh lemon juice
1 (8-ounce) package cream cheese, softened
1/4 pound smoked bluefish or smoked trout, skin discarded and fish chopped
3 tablespoons finely chopped fresh chives
Accompaniment: toasts or crackers

Steps:

  • Stir together shallot, lemon juice, and 1/4 teaspoon salt, then beat in cream cheese, bluefish, and 1/2 teaspoon pepper with a spoon until combined well. Stir in chives.

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