Smoked Catfish Terrine

Course : Fish
Serves: 1
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2 pounds catfish fillets
1/2 pound white crabmeat -- all shells r
1/2 cup chopped celery
1/4 cup chopped parsley
1/4 cup green onions -- finely chopped
1 teaspoon dill
1/2 teaspoon basil
1/2 cup mayonnaise
1/4 cup pimentos
2 medium lemons -- juice of
8 ounces cream cheese
1 cup sour cream
1 tablespoon liquid smoke
2 package unflavored gelatin -- dissolve
1/4 cup cold water
1 teaspoon salt -- to taste
1 teaspoon cayenne pepper -- to taste

Preparation / Directions:

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.

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