Smoked Catfish Terrine
- 1 pound catfish fillets
- 1 tablespoon Essence, recipe follows
- 1 cup heavy cream
- 2 tablespoons prepared horseradish
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon red hot pepper sauce
- 8 ounces cream cheese, softened
- 1/4 cup finely chopped green onions
- 1 tablespoon chopped fresh parsley leaves
- 1 teaspoon chopped fresh dill leaves
- 1 (1/4-ounce) packet unflavored gelatin
- 2 tablespoons dry white wine
- Thinly sliced lemons, garnish
- Sliced cucumbers, accompaniment
- Croutons, accompaniment
- Creole Mustard Sauce, recipe follows
To smoke the catfish, prepare a stovetop home smoker according to the manufacturer's directions. Season the fish on both sides with the Essence.
Place the fillets, skin side down, on the rack inside the home smoker. Place over medium heat (or as directed by the manufacturer) and cook until firm and flakes easily, 20 to 30 minutes, depending upon the size of the fillets. Remove from the heat and remove the fish from the smoker. Let sit until cool enough to handle.
Line a terrine mold or loaf pan with plastic wrap and set aside.
In a bowl, lightly whip the cream to soft peaks.
In a large bowl, crumble the smoked fish. Add the horseradish, lemon juice, salt, and hot sauce, and stir to combine. Stir in the cream cheese, green onions, parsley, dill, and the whipped cream. Adjust the seasoning, to taste.
In a small saucepan, combine the gelatin and white wine. Let sit for 3 minutes, then gently heat over low heat to dissolve the gelatin. Remove from the heat. Fold into the fish mixture. Spread into the prepared terrine and refrigerate until set, 6 hours or overnight.
To serve, unwrap the terrine and place a platter or decorative plate on top. Invert and remove the mold. Remove the plastic wrap and discard. Garnish with lemon wedges and serve with sliced cucumbers and croutons for spreading. Serve as an hors d'oeuvre.Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.Creole Mustard Sauce:
1 large egg yolk
1 1/2 teaspoons soy sauce
1 1/2 teaspoons Creole mustard, or other hot, whole-grain mustard
1 1/2 teaspoons Worcestershire sauce
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup vegetable oil
In a blender or food processor, combine all the ingredients except the oil and process for 20 seconds. With the machine running, add the oil in a steady stream through the feed tube and process until smooth and thick. Adjust the seasoning to taste.
Place in an airtight container and refrigerate for up to 12 hours before serving.
Yield: about 3/4 cup