Southern Smokies Catfish Pate
Yield
2 1/2 cupsPrep
5 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ⅓ | cup |
catfish
smoked, flaked |
* |
| ½ | cup |
butter
or margarine, softened |
|
| 1 | tablespoon |
lemon juice
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | wedges |
lemon
|
*
|
| 8 | ounces |
cream cheese
softened |
|
| 2 | tablespoons |
red wine
|
|
| ½ | each |
garlic cloves
crushed |
|
| 1 | x |
toast fingers
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 79 | ml |
catfish
smoked, flaked |
* |
| 118 | ml |
butter
or margarine, softened |
|
| 15 | ml |
lemon juice
|
|
| 0.6 | ml |
black pepper
|
|
| 1 | wedges |
lemon
|
*
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 3E+1 | ml |
red wine
|
|
| 0.5 | each |
garlic cloves
crushed |
|
| 1 | x |
toast fingers
|
* |
Directions
Combine all ingredients except toast and lemon wedges in a processor bowl; process until ingredients are mixed well.
Chill in molds or crocks.
Serve on toast fingers, squeeze lemon wedges over pate.
