Keto Fish Terrine
1.2g
Net Carbs
15.1g
Protein
6.5g
Fat
0.4g
Fiber
127
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1 ounce Dill
- 8 ounces boneless, raw Salmon
- 3/4 cup Tap Water
- 3 tablespoons Parsley
- 2 large Eggs (Whole)
- 1 small Onion
- 1 pound Whitefish (Mixed Species)
- 1 small (5-1/2" long) Carrots
- 1 tablespoon Canola Vegetable Oil
- 1 1/2 teaspoons Salt
- 1/2 teaspoon Black Pepper
Directions:
- Heat oven to 350°F. Line an 8x4 inch loaf pan with aluminum foil; spray foil with nonstick cooking spray.
- In a food processor, process coarsely diced white 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 full 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.
