Recipe courtesy of Evelyn Roughton

Torta of Smoked Catfish

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 25 servings
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2 smoked catfish fillets

16 ounces cream cheese

2 lemons, juiced

2 teaspoons hot pepper sauce

4 green onions, chopped

1 tablespoon capers, drained

1 hard boiled egg, minced

Lemon slices, for garnish

Mint leaves, for garnish


  1. Chop the smoked catfish fillets and set aside.
  2. In an electric mixer, place the cream cheese, lemon juice, and hot sauce. Mix until the cream cheese is fluffy and soft.
  3. 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.
  4. Just before serving, sprinkle the minced egg over the top and garnish the torta with lemon slices and mint leaves.