Smoked catfish terrine
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Catfish fillets |
| ½ | pounds | White crabmeat; all shells r |
| ½ | cup | Chopped celery |
| ¼ | cup | Chopped parsley |
| ¼ | cup | Green onions; finely chopped |
| 1 | teaspoon | Dill |
| ½ | teaspoon | Basil |
| ½ | cup | Mayonnaise |
| ¼ | cup | Pimentos |
| Juice of 2 lemons | ||
| 8 | ounces | Cream cheese |
| 1 | cup | Sour cream |
| 1 | tablespoon | Liquid smoke |
| 2 | Unflavored gelatin; dissolve | |
| ¼ | cup | Cold water |
| Salt; to taste | ||
| Cayenne pepper; to taste | ||
Directions
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.