Ingredients Jump to Instructions ↓

  1. -- FOR SMOKING --

  2. 1/4 c Chopped parsley

  3. 1/4 c Diced red bell pepper

  4. 1/4 c Diced yellow bell pepper

  5. 2 tb Cracked black pepper

  6. 1 tb Lemon juice

  7. 1/2 oz Sherry wine

  8. 1 tb Worchestershire sauce

  9. Salt to taste

  10. 2 pk Unflavored gelatin dissolve

  11. 1 tb Diced garlic

  12. 1/2 c Sour cream

  13. 5-8 oz catfish fillets

  14. 1/2 c Olive oil

  15. 1/4 c Red wine vinegar

  16. 1 ts Dry thyme

  17. 1 ts Dry basil

  18. 1 ts Cracked black pepper

  19. 1 ds Pepper sauce

  20. --FOR TERRINE --

  21. 4 ea 5-8 oz smoked fillets

  22. 1 c Heavy duty mayonnaise

  23. In 1/4 cup cold water.

Instructions Jump to Ingredients ↑

  1. FOR SMOKING - - Preheat homestyle smoking unit according to manufacturer's instructions.

  2. Pre-soak any wood chips such as pecan or hickory in root beer for a unique flavor.

  3. Combine all the above ingredients, blend well and pour over catfish fillets.

  4. Allow to set at room temperature approximately thirty minutes.

  5. Smoke fillets for approximately thirty-five to forty minutes or until flaky.

  6. Remove and allow to cool.

  7. FOR TERRINE - - Coarsely chop smoked catfish.

  8. In a two quart mixing bowl, add all remaining ingredients, blending well to incorporate seasonings into the mixture.

  9. Adjust salt and pepper if necessary, and pour mixture into a terrine mold.

  10. Place in refrigerator covered overnight.

  11. When serving, remove from mold and garnish with French bread or garlic croutons.

  12. 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.

  13. Using a pastry bag with a star tip, pipe colored mayonnaise around the base of the terrine.

  14. You may also wish to garnish the tip of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose.


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