| 1 | For smoking: preheat homestyle smoking unit according to manufacturer"s instructions. |
| 2 | Pre-soak any wood chips such as pecan or hickory in root beer for a unique flavor. |
| 3 | Combine all the above ingredients, blend well and pour over catfish fillets. |
| 4 | Allow to set at room temperature approximately thirty minutes. |
| 5 | Smoke fillets for approximately thirty-five to forty minutes or until flaky. |
| 6 | Remove and allow to cool. |
| 7 | For terrine: coarsely chop smoked catfish. |
| 8 | In a two quart mixing bowl, add all remaining ingredients, blending well to incorporate seasonings into the mixture. |
| 9 | Adjust salt and pepper if necessary, and pour mixture into a terrine mold. |
| 10 | Place in refrigerator covered overnight. |
| 11 | When serving, remove from mold and garnish with french bread or garlic croutons. |
| 12 | 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. |
| 13 | Using a pastry bag with a star tip, pipe colored mayonnaise around the base of the terrine. |
| 14 | You may also wish to garnish the tip of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose. |
