4 to 6 smoked catfish fillets
4 (8-ounce) packages of cream cheese, softened
Juice of 4 lemons
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 teaspoon kosher salt
1 teaspoon white pepper
1 (4-ounce) jar capers, rinsed and divided
1 bunch green onions, chopped
Lemon slices for garnish
Assorted crackers or crostinis
Flake smoked catfish with a fork and set aside. In bowl of a mixer using the paddle attachment, beat cream cheese, lemon juice, hot sauce, and Worcestershire sauce together until fluffy. Stir in salt, pepper, and half of capers, and stir. On a serving platter, spread 1/3 of cream mixture to center of plate or platter. Sprinkle with 1/3 of green onions and 1/3 of catfish. Repeat 2 more times and top with remaining capers and green onion. Garnish with lemon slices and refrigerate overnight to let flavors marry. Serve with crackers or crostini.
Yield: 12-24 servings
