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Terrine of Smoked Catfish

4 smoked catfish fillets
1 c mayonnaise
1/2 c sour cream
1 tbsp diced garlic
1/4 c chopped parsley
1/4 c diced red bell pepper
1/4 c diced yellow bell pepper
2 tbsp cracked black pepper
1 tbsp lemon juice
1/2 oz sherry wine
1 tbsp Worcestershire sauce
1 dash red pepper sauce
Salt to taste
2 packs unflavored gelatin, dissolved in 1/4 cup cold water

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 refregerator 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.


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