INGREDIENTS:
- 3 cups boiled, chopped shrimp
- 4 (5-8 ounce) catfish fillets, poached
- 1 cup HELLMANN'S mayonnaise
- ½ cup sour cream
- 1 tbsp diced garlic
- ¼ cup chopped parsley
- ¼ cup diced red bell pepper
- ¼ cup diced yellow bell pepper
- 1 tbsp lemon juice
- ½ ounce sherry
- 1 tbsp Worcestershire sauce
- Dash of Louisiana Gold Pepper Sauce
- Salt to taste
- 2 package unflavored gelatin, dissolved
- 2 tbsps cracked black pepper in ¼ cup cold water
METHOD:
Coarsely chop poached catfish. In a 2-quart mixing bowl, add all
ingredients, blending well to incorporate seasonings into the mixture.
Adjust salt and pepper if necessary, and pour mixture into a terrine
mold. Cover and place in refrigerator overnight. When serving, remove
from mold and garnish with French bread or garlic croutons. To enhance
the presentation of the terrine, you may wish to color 2 cups of
mayonnaise, 1 with red food coloring and 1 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 top of the terrine
with a small amount of the colored mayonnaise and a fresh tomato
rose.
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