Terrine of Smoked Catfish
| Yield: | 20 Servings |
| Categories: | Seafood, Appetizers |
| FOR SMOKING | ||
| 4 | 5-8 oz catfish fillets | |
| 1/2 | c | Olive oil |
| 1/4 | c | Red wine vinegar |
| 1 | ts | Dry thyme |
| 1 | ts | Dry basil |
| 1 | ts | Cracked black pepper |
| 1 | ds | Pepper sauce |
| FOR TERRINE | ||
| 4 | 5-8 oz smoked fillets | |
| 1 | c | Heavy duty mayonnaise |
| 1/2 | c | Sour cream |
| 1 | tb | Diced garlic |
| 1/4 | c | Chopped parsley |
| 1/4 | c | Diced red bell pepper |
| 1/4 | c | Diced yellow bell pepper |
| 2 | tb | Cracked black pepper |
| 1 | tb | Lemon juice |
| 1/2 | oz | Sherry wine |
| 1 | tb | Worchestershire sauce |
| 1 | ds | Pepper sauce |
| Salt to taste | ||
| 2 | pk | Unflavored gelatin dissolve |
| In 1/4 cup cold water. |
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