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Terrine Of Smoked Catfish

A home-style Terrine Of Smoked Catfish made with Catfish Fillets, Olive Oil, Red Wine Vinegar, Dry Thyme, and Dry Basil. Serves 20. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 4 pc
• 1/2 cup
• 1/4 cup
• 1 tsp
• 1 tsp
• 1 tsp
• 1 dash

Method (preview)

1. 1

   In 1/4 cup cold water.

2. 2

   FOR SMOKING: Preheat homestyle smoking unit according to manufacturer's instructions.

3. 3

   Combine all the above ingredients, blend well and pour over catfish fillets.

4. 4

   Allow to set at room temperature approximately thirty minutes.

5. 5

   Smoke fillets for approximately thirty-five to forty minutes or until flaky.

6. 6

   Remove and allow to cool.

7. 7

   FOR TERRINE: Coarsely chop smoked catfish.

8. 8

   In a two quart mixing bowl, add all remaining ingredients, blending well to incorporate seasonings into the mixture.

9. 9

   Adjust salt and pepper if necessary, and pour mixture into a terrine mold.

10. 10

    Place in refrigerator covered overnight.

11. 11

    When serving, remove from mold and garnish with French bread or garlic croutons.

12. 12

    You may also wish to garnish the tip of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose.