Smoked Catfish Terrine

Recipe Ingredients

2 lbs	908g / 32oz	Catfish fillets
1/2 lb	227g / 8oz	White crabmeat - all shells removed
1/2 cup	55g / 1.9oz	Chopped celery
1/4 cup	36g / 1.3oz	Chopped parsley
1/4 cup	15g / 0.5oz	Green onions - finely chopped
1 teaspoon	5ml	Dill
1/2 teaspoon	2.5ml	Basil
1/2 cup	118ml	Mayonnaise
1/4 cup	59ml	Pimentos
2		Lemons - juice of
8 oz	227g	Cream cheese
1 cup	237ml	Sour cream
1 tablespoon	15ml	Liquid smoke
2		Unflavored gelatin - dissolved in
1/4 cup	59ml	Cold water
		Salt - to taste
		Cayenne pepper - to taste

Recipe Instructions

Cook catfish by placing in lightly salted boiling water to cover and simmer until tender. Cool.

In a bowl mix together cream cheese, sour cream, and mayonnaise. Add onions, celery, dill, basil, parsley, pimentos, liquid smoke, and juice of 2 lemons.

Add chopped catfish and crabmeat. Blend well. Season to taste with salt and cayenne pepper. Add gelatin, blend well and pour into terrine mold. Chill for about 4 hours once it sets, place the mold in the center of a silver tray and invert to unmold.

Serve with garlic croutons or crackers.

Yield: one molded appetizer.

Source:
Prodigy Food and Wine Board

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