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| Terrine Of Smoked Catfish Recipe |
Category: Appetizers
Rating:
N/A
Servings: 20
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Ingredients
----FOR SMOKING----
4 5-8 oz catfish fillets
1/2 cup olive oil
1/4 cup red wine vinegar
1 teaspoon dry thyme
1 teaspoon dry basil
1 teaspoon cracked black pepper
1 dash pepper sauce
----FOR TERRINE----
4 5-8 oz smoked fillets
1 cup heavy duty mayonnaise
1/2 cup sour cream
1 tablespoon diced garlic
1/4 cup chopped parsley
1/4 cup diced red bell pepper
1/4 cup diced yellow bell pepper
2 tablespoon cracked black pepper
1 tablespoon lemon juice
1/2 oz sherry wine
1 tablespoon worchestershire sauce
1 dash pepper sauce
1 salt to taste
2 pkg unflavored gelatin dissolve
1 in 1/4 cup cold water.
Cooking Directions:
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 above ingredients, 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 refrigerator 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 tip of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose.
appetizers,seafood
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