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Smoked Catfish Terrine

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 Green onions; finely chopped
1 ts Dill
1/2 ts Basil
1/2 c Mayonnaise
1/4 c Pimentos
Juice of 2 lemons
8 oz Cream cheese
1 c Sour cream
1 tb Liquid smoke
2 Unflavored gelatin; dissolve
1/4 c 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.

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