Smoked catfish terrine
- Main Ingredient: Catfish
- Preparation: Smoked
- Course: Appetizers Terrines, mousses and pates
- Yield:
Smoked catfish terrine ingredients
- 2 lb Catfish fillets
- 1⁄2 lb White crabmeat, all shells r
- 1⁄2 c Chopped celery
- 1⁄4 c Chopped parsley
- 1⁄4 c Onions, finely chopped
- 1 t dill
- 1⁄2 t basil
- 1⁄2 c Mayonnaise
- 1⁄4 c Pimentos
- Juice of 2 lemons
- 8 oz Cream cheese
- 1 c Sour cream
- 1 T Liquid Smoke
- 2 Unflavored gelatin, dissolve
- 1⁄4 c Cold water
- Salt to taste
- Cayenne Pepper, to taste
Cooking Smoked catfish terrine
1. Cook catfish by placing in lightly salted boiling water to cover and simmer until tender.
2. Cool. In a bowl mix together cream cheese, sour cream, and mayonnaise.
3. Add onions, celery, dill, basil, parsley, pimentos, liquid smoke, and juice of 2 lemons.
4. Add chopped catfish and crabmeat.
5. Blend well.
6. Seasoni to taste with salt and cayenne pepper.
7. Add gelatin, blend well and pour into terrine mold.
8. Chill for about 4 hours once it sets, place the mold in the center of a silver tray and invert to unmold.
9. Serve with garlic croutons or crackers.
10. Yield: one molded appetizer.
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