Terrine of Smoked Catfish

This recipe has become one of our most popular hors d’oeuvre items, as we bring Louisiana cooking around the world. Companies such as Delta Pride Catfish in Indianola, Mississippi, are making farm-raised catfish a household term.


  • 4 5-8 ounce fillets
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tsp dry thyme
  • 1 tsp dry basil
  • 1 tsp cracked black pepper
  • dash of Louisiana Gold Pepper Sauce

Preheat home style smoking unit according to manufacturer’s instructions. Pre-soak any wood chips such pecan or hickory in root beer for a unique flavor. Combine all the above ingredients, blend well and pour over catfish fillets. Allow to set at room temperature approximately thirty minutes. Smoke fillets for approximately thirty-five minutes or until flaky. Remove and allow to cool.


  • 4 5-8 ounce smoked fillets
  • 1 cup heavy duty mayonnaise
  • 1/2 cup sour cream
  • 1 tbsp diced garlic
  • 1/4 cup chopped parsley
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced yellow bell pepper
  • 1 tbsp lemon juice
  • 1/2 ounce sherry wine
  • 1 tbsp Worcestershire sauce
  • dash of Louisiana Gold Pepper Sauce
  • salt to taste
  • 2 pkg unflavored gelatin dissolved in 1/4 cup cold water
  • 2 tbsp cracked black pepper

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 refrigerator 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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