Recipe courtesy of Evelyn Roughton
Torta of Smoked Catfish
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- Total: 30 min
- Prep: 30 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 82
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 33 mg
- Sodium
- 99 mg
- Total: 30 min
- Prep: 30 min
- Yield: 25 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 25 servings
- Calories
- 82
- Total Fat
- 7 g
- Saturated Fat
- 4 g
- Carbohydrates
- 1 g
- Dietary Fiber
- 0 g
- Sugar
- 1 g
- Protein
- 3 g
- Cholesterol
- 33 mg
- Sodium
- 99 mg
Ingredients
Directions
- Chop the smoked catfish fillets and set aside.
- In an electric mixer, place the cream cheese, lemon juice, and hot sauce. Mix until the cream cheese is fluffy and soft.
- On a footed cake plate, make a round of the cream cheese mixture at least 1 to 2 inches inside the edge of the plate. Smooth and flatten the first layer of the torta. Sprinkle 1/2 of the chopped catfish over the cream cheese. Add a sprinkle of green onions, approximately 1/2, on top of the chopped fish. Put the second layer of cream cheese on top, smoothing carefully. Cover with the rest of the green onions and catfish. Scatter the drained capers evenly over the Torta. Cover carefully and refrigerate until needed. Try to assemble a few hours before using so that the flavors have a chance to blend.
- Just before serving, sprinkle the minced egg over the top and garnish the torta with lemon slices and mint leaves.
