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SMOKED CATFISH TERRINE by www.country-cooking.com
2 pounds Catfish fillets
1/2 pound White crabmeat -- all shells r
1/2 cup Chopped celery
1/4 cup Chopped parsley
1/4 cup Green onions -- finely chopped
1 teaspoon Dill
1/2 teaspoon Basil
1/2 cup Mayonnaise
1/4 cup Pimentos
Juice of 2 lemons
8 ounces Cream cheese
1 cup Sour cream
1 tablespoon Liquid smoke
2 Unflavored gelatin -- dissolve
1/4 cup Cold water
Salt -- to taste
Cayenne pepper -- to taste
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.
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