Southern Smokies Catfish Pate

Smoked catfish makes one of the most underrated pates you’ll ever spread on a piece of toast.

Flaked smoked catfish gets blended with softened cream cheese, butter, a splash of red wine, crushed garlic, lemon juice, and black pepper until silky smooth.

The smokiness of the catfish carries the whole thing, while the cream cheese and butter give it that rich, spreadable body. Red wine adds a subtle depth you can’t quite place but would definitely miss.

Pack it into a crock or mold, chill until firm, and serve on toast fingers with lemon wedges for squeezing.

This is the kind of appetizer that disappears before dinner even starts.

Chef Tips

• Make sure the butter and cream cheese are fully softened before processing. Cold lumps mean a grainy pate instead of a smooth one.
• Process until completely smooth. Smoked catfish can have a stringy texture that needs thorough blending to break down.
• Chill for at least an hour before serving. The flavors meld together and the texture firms up from spreadable to sliceable.
• A squeeze of fresh lemon right before eating brightens the smokiness and cuts through the richness. Don’t skip the lemon wedges.