Terrine of smoked catfish
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Terrine of smoked catfish
  Smoked    Catfish    Appetizers    Seafood    Terrines  
Last updated 6/12/2012 1:26:24 AM. Recipe ID 60792. Report a problem with this recipe.
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      Title: Terrine of smoked catfish
 Categories: Appetizers, Seafood
      Yield: 20 Servings
 
MMMMM------------------------FOR SMOKING-----------------------------
      4 ea 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

MMMMM------------------------FOR TERRINE-----------------------------
      4 ea 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.
 
  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.
 




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Recipe ID 60792 (Apr 03, 2005)

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