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Smoked Catfish Terrine

Smoked Catfish Terrine recipe image
This sophisticated Smoked Catfish Terrine is a perfect appetizer or light main for entertaining. It combines tender smoked catfish with sweet white crabmeat, bound in a rich mixture of mayonnaise, cream cheese, and sour cream. Brightened with fresh lemon juice, dill, and basil, and textured with crisp celery and green onions, this dish offers a luxurious mouthfeel and balanced flavor profile. It is best served chilled, allowing the flavors to meld completely. Ideal for summer gatherings, brunches, or as a refined starter before a heavier meal.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Calories: 502.6
Description
This sophisticated Smoked Catfish Terrine is a perfect appetizer or light main for entertaining. It combines tender smoked catfish with sweet white crabmeat, bound in a rich mixture of mayonnaise, cream cheese, and sour cream. Brightened with fresh lemon juice, dill, and basil, and textured with crisp celery and green onions, this dish offers a luxurious mouthfeel and balanced flavor profile. It is best served chilled, allowing the flavors to meld completely.
Ingredients
  • 2 pound Catfish fillets
  • 1/2 pound White crabmeat; all shells removed
  • 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
  • 8 ounce Cream cheese; softened
  • 1 cup Sour cream
  • 1 tablespoon Liquid smoke
  • 2 envelope Unflavored gelatin
  • 1/4 cup Cold water
  • 2 lemon Juice of
  • to taste Salt
  • to taste Cayenne pepper
Directions
  1. 1
    Bring a large pot of lightly salted water to a boil.
  2. 2
    Add the catfish fillets and simmer until tender, about 5-7 minutes.
  3. 3
    Remove the fish from the water, let it cool completely, then flake it into small pieces.
  4. 4
    In a small bowl, sprinkle the unflavored gelatin over the cold water and let it bloom for 5 minutes.
  5. 5
    Microwave the bloomed gelatin on high for 10-15 seconds until dissolved, then let it cool slightly.
  6. 6
    In a large mixing bowl, beat together the cream cheese, sour cream, and mayonnaise until smooth.
  7. 7
    Stir in the chopped green onions, celery, parsley, dill, basil, and pimentos.
  8. 8
    Add the flaked catfish, crabmeat, liquid smoke, and lemon juice to the bowl.
  9. 9
    Fold in the dissolved gelatin mixture thoroughly.
  10. 10
    Season the mixture with salt and cayenne pepper to taste.
  11. 11
    Pack the mixture firmly into a terrine mold or loaf pan lined with plastic wrap.
  12. 12
    Cover the mold and refrigerate for at least 4 hours, or until completely set.
  13. 13
    To serve, invert the mold onto a serving platter and remove the lining.
  14. 14
    Slice and serve with crackers or crostini.

Nutrition Facts

Amount Per Serving
Calories 502.6kcal
% Daily Value *
Total Fat 30.9g48%
Saturated Fat 5.5g28%
Cholesterol 232.9mg78%
Sodium 460.3mg20%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.8g4%
Sugars 1.1g
Protein 49.6g100%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Ensure the catfish is fully cooled before mixing to prevent the mayonnaise and cream cheese from breaking or becoming too soft.

For best results, use lump crabmeat for a more luxurious texture, picking it over carefully to ensure no shell fragments remain.

The liquid smoke adds a distinct smoky flavor; start with 1 tablespoon and adjust if you prefer a stronger smoke profile.

This terrine can be made up to 24 hours in advance. Keep it refrigerated until ready to serve.

If a firmer set is desired, you can add an additional envelope of gelatin.

Keywords: catfish, crabmeat, terrine, smoked, appetizer, seafood, mayonnaise, cream cheese, dill, basil, celery, pimentos, lemon, chilled, entertaining, herbs, spread, canapés, party food, delicatessen
Read it online: https://www.chefs-mate.com/recipe/smoked-catfish-terrine/