Preparation:
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. |
