Catfish Pate
Ingredients
- 16 ounces smoked catfish
- 8 ounces softened cream cheese
- 1/4 cup finely chopped onion
- Juice of 1 lemon
- 1 teaspoon Worcestershire sauce
Method
- Smoke the catfish in a Cajun cooker with hickory sticks and charcoal for 2 1/2 to 3 1/2 hours.
- Mix ingredients in a large bowl and season to taste with garlic, paprika, etc.
- hape into a loaf and cover with chopped parsley and pecans.
- Serve on crackers or Melba toast.