Catfish Pate

1 pound U.S. Farm-Raised Catfish fillets

Chicken stock 
1 envelope gelatin 
3 tablespoons lemon juice 
4 tablespoons mayonnaise 
1/4 teaspoon cayenne

2 teaspoons old bay seasoning 
1/2 teaspoon Worcestershire sauce 
4 green onions thinly sliced 
4 tablespoons chopped parsley 
Salt and pepper 
Chipotle cream* 
Parsley for garnish 

Pat fish dry with a paper towel. Sprinkle fillets on both sides with old bay seasoning. Place fillets in a single layer on a baking sheet. Pour ¼-inch chicken stock in bottom of pan. Bake fillets at 400°F for about 15 minutes, or until flaky.

Soften gelatin in lemon juice. Combine mayonnaise with cayenne, old bay seasoning, Worcestershire sauce, green onions and parsley. Place softened gelatin in small sauce pan over low heat to melt. Combine gelatin with mayonnaise mixture.

Flake fish and fold into mayonnaise mixture – just until incorporated. Season with salt and pepper to taste. Scoop catfish mixture into a 1-quart mold or small loaf pan. Cover with plastic wrap and refrigerate 4 hours or overnight.  
  
Unmold catfish pate onto a serving plate. Using a squirt bottle, garnish the mold with chipotle cream and parsley. Slice molded catfish and place on bagel rounds. Top each cracker with more chipotle cream if desired. 
  
Note: The catfish can be used as a spread by omitting the gelatin. Simply mix in the 3 tablespoons lemon juice into the mayonnaise.  

Chipotle Cream*
2 teaspoons minced chipotle peppers in adobo 
1/4 cup mayonnaise 
1/4 cup sour cream 
1 tablespoon red wine vinegar 
Salt and pepper 
  
Whisk chipotles, mayonnaise, sour cream and red wine vinegar together in a small mixing bowl. Season to taste with salt and pepper.