SMOKED CATFISH TERRINE

Smoked Catfish Terrine
Makes 4 servings

2 tablespoons kosher salt

2 tablespoons brown sugar

12 ounces catfish fillets

8 ounces cream cheese

2 tablespoons chopped fresh dill or parsley

Zest of 1 lemon

Pinch of ground nutmeg

1 small radish, chopped

A few slices of radish and fresh springs of dill

Grilled bread slices or crackers

In a small bowl, mix together salt and sugar. Coat the catfish with this mixture and refrigerator in a plastic bag for about 5 hours. Rinse the fillets and pat dry with a paper towel. Place uncovered in the refrigerator overnight.

Preheat a smoker to 225 degrees with pecan or oak chunks. Hot-smoke the fillets until the fish flakes easily and is cooked through, about 20-30 minutes. Cool the fillets completely in the refrigerator, then coarsely shred the fish into a bowl. Mix in cream cheese, herbs, zest, nutmeg and radish.

Line a ramekin or small bowl with plastic wrap. Lay a few slices of radish and sprigs of dill on bottom for presentation. Fill with catfish and cream cheese mixture. Chill for about 1 hour, then unmold onto small plate and serve with grilled bread or crackers.