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Fish Terrine


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  • 1 onion quartered
  • 1 small carrot
  • 1 tablespoon vegetable oil
  • 3 tablespoons fresh parsley
  • 2 tablespoons fresh dill
  • 1 pound white fish fillets
  • 1/2 pound salmon fillet
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon freshly-ground black pepper
  • 3/4 cup cold water


Servings 8


Step 1

Heat oven to 350 degrees. Line an 8-inch by 4-inch loaf pan with aluminum foil; spray foil with nonstick cooking spray. In a food processor, process onion and carrot until finely chopped.

Heat oil in a medium skillet over medium heat. Cook onion and carrot until softened, about 5 minutes.

Place parsley and dill in processor; process until chopped. Add white fish, salmon, eggs, salt, and pepper; process in pulses until fairly smooth. Add vegetables; pulse to combine. Gradually add water and process until incorporated.

Transfer mixture to loaf pan; smooth top. Cover with aluminum foil. Place a roasting pan in oven. Half fill with hot water. Place loaf pan in roasting pan (water should come at least halfway up sides of pan). Bake 1 hour until terrine is set. Remove from oven. Cool slightly before refrigerating. When chilled, unmold and cut into slices.

This recipe yields 8 servings.

Carbohydrates: 3 grams
Net Carbs: 2.5 grams
Fiber: 0.5 grams
Protein: 13 grams
Fat: 6 grams
Calories: 119

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