Title: Smoked catfish terrine
 Categories: Seafood, Appetizers
      Yield: 1 Servings
 
      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.
  
  Yield:  one molded appetizer.