--------------------------------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
--------------------------------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.
