COMMENT:
This recipe has become one of our most popular hors d’oeuvre
items, as we bring Louisiana cooking around the world. Companies
such as Delta Pride Catfish in Indianola, Mississippi, are making
farm-raised catfish a household term.
INGREDIENTS FOR SMOKING:
- 4 5-8 ounce fillets
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp dry thyme
- 1 tsp dry basil
- 1 tsp cracked black pepper
- dash of Louisiana Gold Pepper Sauce
METHOD:
Preheat home style smoking unit according to manufacturer’s
instructions. Pre-soak any wood chips such 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
minutes or until flaky. Remove and allow to cool.
INGREDIENTS FOR TERRINE:
- 4 5-8 ounce smoked fillets
- 1 cup heavy duty mayonnaise
- 1/2 cup sour cream
- 1 tbsp diced garlic
- 1/4 cup chopped parsley
- 1/4 cup diced red bell pepper
- 1/4 cup diced yellow bell pepper
- 1 tbsp lemon juice
- 1/2 ounce sherry wine
- 1 tbsp Worcestershire sauce
- dash of Louisiana Gold Pepper Sauce
- salt to taste
- 2 pkg unflavored gelatin dissolved in 1/4 cup cold water
- 2 tbsp cracked black pepper
METHOD:
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 top of the terrine with a small amount of the colored
mayonnaise and a fresh tomato rose. |
