SMOKED CATFISH PÂTÉ

Prep Time: 20 Minutes
Yields: 4 Cups
                                    
Comment:
This dish is great served at large parties.

Ingredients:
1 pound catfish fillets
¾ cup water
2 tbsps vermouth
16 ounces cream cheese, softened
2 tbsps fresh lemon juice
1 tsp paprika
½ tsp liquid smoke
1 clove garlic, minced
dash red pepper flakes
salt and freshly ground black pepper to taste
other various seasonings as desired and to taste

Method:
In a 12-inch deep skillet, cook catfish with water and vermouth over medium heat until fish flakes with a fork. Drain. In a food processor, combine catfish and remaining ingredients. Process until smooth. Adjust seasoning to taste. Transfer to a bowl or mold, i.e. a small fish mold or fish platter. Cover and chill 2–48 hours. Unmold and garnish as desired. Serve with assorted crackers or toast rounds.