SIMPLE SMOKED FISH PATé
Steps:
- Gather the ingredients.
- Place fish, cream cheese, butter, vinegar, lemon juice, onion, garlic, and pepper into a food processor bowl.
- Pulse until mixed well, but not completely puréed.
- Mound mixture into a serving dish and refrigerate overnight.
- Paté tastes best when brought to room temperature. Top with chopped chives and serve with toasted bread triangles or savory crackers.
Nutrition Facts : Calories 121 kcal, Carbohydrate 3 g, Cholesterol 32 mg, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, Sodium 192 mg, Sugar 1 g, Fat 11 g, ServingSize 2 cups (16 servings), UnsaturatedFat 0 g
STOVE TOP SMOKER BEER-BRINED SMOKED CATFISH
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
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
ULTIMATE SMOKED FISH BRINE
Steps:
- Mix sugar and all dry ingredients in large microwavable bowl. Add Water and heat in microwave for 2-3 minutes only until sugar dissolves. The solution does not need to be hot, just lukewarm to allow the sugar to dissolve.
- Add remaining ingredients, mix, and refrigerate for 1-2 hours.
- Add fish to a large zip lock bag or a large enough vacuum bag to hold all the fish and liquid. Remove as much air from the bag as possible and seal. If using a vacuum sealer, ensure you seal with no Vacuum OFF.
- In the refrigerator brine for 8 hours if using whole fish (skin, bones) or 4-5 hours for filet's. If filet's are thicker than 1" brine for up to 8 hours.
- Remove fish from brine and smoke according to the directions on your smoker.
- DO-NOT reuse brine! Throw away used brine and and make another batch if you need more brine for another recipe.
SMOKED CATFISH PATE
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
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
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