Recipe#9610

Title: Catfish Terrine

Newsgroups: rec.food.recipes 
 From: breeves@advtel.net From: breeves@advtel.net (Billy Reeves) 
 Subject: Terrine of Smoked Catfish 
 Message-ID: DFtypA.53K@taranto.com 
 Date: Mon, 2 Oct 1995 16:48:45 GMT 

--------------------------------FOR SMOKING--------------------------------
 4 ea.-   5 to 8oz. catfish fillets           1 tsp. Dry basil
 1/2 c    Olive oil                           1 tsp. Cracked black pepper
 1/4 c    Red wine vinegar                    1 dash Red pepper sauce
 1 tsp. Dry thyme                     
 --------------------------------FOR TERRINE--------------------------------
 4 ea.  Smoked catfish fillets           1 tbsp  Lemon juice
 1 c    Heavy duty mayonnaise          1/2 oz.   Sherry wine
 1/2 c    Sour cream                       1 tbsp  Worcestershire sauce
 1 tbsp Diced garlic                     1 dash  Red pepper sauce
 1/4 c    Chopped parsley                          Salt to taste
 1/4 c    Diced red bell pepper            2 packs Unflavored gelatin,
 1/4 c    Diced yellow bell pepper                 dissolved in 1/4 cup cold
 2 tbsp Cracked black pepper                     water 
 FOR SMOKING:
 Preheat homestyle smoking unit according to manufacturer's instructions.
 Pre-soak any wood chips such as pecan or hickory in root beer for a unique
 flavor. Combine all the ingredients for smoking (except fish), blend well
 and pour over catfish fillets. Allow to set at room temperature
 approximately thirty minutes. Smoke fillets for approximately thirty-five
 to forty minutes or until flaky. Remove and allow to cool.
 FOR TERRINE:
 Coarsely chop smoked catfish. In a two quart mixing bowl, add all
 remaining ingredients, blending well to incorporate seasonings into the
 mixture. Adjust salt and pepper if necessary, and pour mixture into a
 terrine mold. Place in refregerator covered overnight. When serving,
 remove from mold and garnish with french bread or garlic croutons. To
 enhance the presentation of the smoked terrine, you may wish to color two
 cups of mayonnaise, one with red food coloring and one with green. Using a
 pastry bag with a star tip, pipe colored mayonnaise around the base of the
 terrine. You may also wish to garnish the top of the terrine with a small
 amount of the colored mayonnaise and a fresh tomato rose.