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Created by Chef Remy
Flaky smoked catfish folded into silky cream cheese with green onions, a squeeze of lemon, and enough Cajun heat to remind you where you are, served cold and spread thick on crusty French bread.
Catfish is bayou royalty. My grandmother Evangeline used to say that any fish can be fancy, but catfish feeds a family. She was right. When you smoke catfish low and slow, then fold it into cream cheese with good Louisiana seasoning, you get something that disappears faster than you can make it.
At Lagniappe, we serve this spread at every party, every gathering, every time somebody walks through the door looking hungry. It's the kind of food that makes people stand around the bowl instead of finding their seats. I've watched grown men elbow each other out of the way for the last scoop. That's how you know you've done it right.
The secret is balance. You want the smoke to sing but not shout. The cream cheese provides body, the lemon cuts through the richness, and the Cajun seasoning ties everything to the bayou. Season it in layers: the fish carries smoke, the cream cheese carries fat, the seasonings tie them together. Taste as you go. Trust your palate. And for heaven's sake, don't be shy with the green onions.
Quantity
1 pound
Quantity
8 ounces
softened
Quantity
1/4 cup
Quantity
1/2 cup
thinly sliced, white and green parts
Quantity
2 tablespoons
Quantity
1 tablespoon
Quantity
2 teaspoons
Quantity
1 teaspoon, plus more to taste
Quantity
2 cloves
minced fine
Quantity
1/4 teaspoon
freshly ground
Quantity
2 tablespoons
chopped
Quantity
to taste
Quantity
for serving
| Ingredient | Quantity |
|---|---|
| smoked catfish fillets | 1 pound |
| cream cheesesoftened | 8 ounces |
| mayonnaise | 1/4 cup |
| green onionsthinly sliced, white and green parts | 1/2 cup |
| fresh lemon juice | 2 tablespoons |
| Worcestershire sauce | 1 tablespoon |
| Cajun seasoning | 2 teaspoons |
| hot sauce (Louisiana-style) | 1 teaspoon, plus more to taste |
| garlicminced fine | 2 cloves |
| black pepperfreshly ground | 1/4 teaspoon |
| fresh parsleychopped | 2 tablespoons |
| kosher salt | to taste |
| crusty French bread or water crackers | for serving |
Remove any skin from the smoked catfish and check carefully for bones by running your fingers along the flesh. Flake the fish into a large mixing bowl, breaking it into pieces ranging from fine shreds to chunks about the size of your thumbnail. You want texture here, not paste. The variation gives each bite something to discover.
In a separate bowl, beat the softened cream cheese with the mayonnaise until completely smooth and spreadable. This is your canvas. The cream cheese carries the smoke flavor to your palate while the mayonnaise adds silkiness and helps everything come together. If your cream cheese isn't fully softened, you'll end up with lumps that no amount of mixing will fix.
Add the Cajun seasoning, Worcestershire, hot sauce, minced garlic, and black pepper to the cream cheese mixture. Stir until everything is incorporated. Taste it now, before the fish goes in. This is your chance to adjust the heat and the seasoning. The fish will mellow everything slightly, so season a touch bolder than you think you need.
Add the flaked catfish to the seasoned cream cheese. Use a rubber spatula to fold gently, turning the mixture over itself rather than stirring aggressively. You want to coat every piece of fish without mashing it into oblivion. Stop when you can no longer see pockets of plain cream cheese, but you can still identify individual flakes of fish.
Fold in the green onions, lemon juice, and parsley. The lemon cuts through the richness and wakes everything up. The green onions add crunch and a mild bite. Taste again. This is the moment of truth. Adjust salt, add another splash of hot sauce if you want more heat, squeeze in more lemon if it needs brightness. When the last bite is as good as the first, you've done it right.
Cover the bowl and refrigerate for at least one hour, preferably two. The flavors need time to get acquainted. Cold spread tastes different than room temperature spread, so taste one more time after chilling and adjust if needed. Transfer to a serving bowl, scatter a few extra green onion rings on top, and serve with crusty French bread sliced thick or sturdy water crackers.
1 serving (about 75g)
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