Fish Terrine

Fish Terrine
Fish Terrine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

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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