Smoked Catfish Terrine

One molded appetizer 

Ingredients:

• 2 lbs. catfish fillets
• 1/2 lb. white crabmeat all shells removed
• 1/2 cup chopped celery
• 1/4 cup chopped parsley
• 1/4 cup finely chopped green onions
• 1 teaspoon dill
• 1/2 teaspoon basil
• 1/2 cup mayonnaise
• 1/4 cup pimentos
• Juice of 2 lemons
• 8 oz. Philadelphia cream cheese
• 1 cup sour cream
• 1 tablespoon liquid smoke
• 2 envelopes unflavored gelatin, dissolved in 1/4 cup cold water
• Salt and cayenne pepper to taste

Directions:
Cook catfish by placing in lightly salted boiling water to cover and simmer until tender. Cool. In a bowl mix together cream cheese, sour cream, and mayonnaise. Add onions, celery, dill, basil, parsley, pimentos, liquid smoke, and juice of 2 lemons. Add chopped catfish and crabmeat. Blend well. Season to taste with salt and cayenne pepper. Add gelatin, blend well and pour into terrine mold. Chill for about 4 hours once it sets, place the mold in the center of a silver tray and invert to unmold. Serve with garlic croutons or crackers.