Low Fat Classic Country Terrine
Discover the rustic charm of this **Low Fat Classic Country Terrine**, a lighter take on the traditional French favorite that doesn’t compromise on flavor. Crafted with a blend of lean ground chicken and pork, this terrine is infused with fresh thyme, tarragon, and whole grain mustard for an herbaceous, savory depth. Nutritious additions like non-fat Greek yogurt and egg whites create a tender yet sturdy texture, while finely sautéed vegetables—onion, carrot, celery, and garlic—add subtle sweetness and richness. This recipe uses a simple water bath baking method for perfect moisture and keeps fat content low without sacrificing decadence. Serve chilled as a show-stopping appetizer or an elegant light main course, paired with crusty bread or a crisp green salad for a meal that’s both wholesome and satisfying. Perfect for entertaining, this make-ahead dish lets flavors deepen overnight, ensuring every slice is bursting with refined country flair.
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Recipe Information
Ingredients
- 500 grams lean ground chicken
- 300 grams lean ground pork
- 1 medium, finely chopped onion
- 1 medium, grated carrot
- 1 medium, finely chopped celery stalk
- 2 cloves, minced garlic
- 2 large egg whites
- 150 grams plain non-fat Greek yogurt
- 2 tablespoons whole grain mustard
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dried tarragon
- 0.5 teaspoon black pepper
- 0.5 teaspoon salt
- 1 teaspoon olive oil
- 3 whole bay leaves
Instructions
Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Heat olive oil in a pan over medium heat. Add the chopped onion, grated carrot, celery, and minced garlic. Sauté until vegetables are softened, about 5 minutes. Let them cool slightly.
In a large mixing bowl, combine the ground chicken and pork, cooled vegetables, egg whites, Greek yogurt, mustard, thyme, tarragon, pepper, and salt. Mix until all ingredients are thoroughly combined.
Lightly grease a loaf pan (approximately 9x5 inches) with cooking spray. Line the bottom with bay leaves.
Pack the meat mixture into the loaf pan, pressing down firmly to ensure there are no air pockets.
Cover the loaf pan with foil and place it in a larger baking dish. Fill the baking dish with hot water until it comes halfway up the sides of the loaf pan to create a water bath.
Bake in the preheated oven for 60 minutes, or until the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
Remove the terrine from the oven and let it cool slightly in the pan, then refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
Carefully turn out the terrine onto a serving platter, discarding the bay leaves. Slice and serve chilled as an appetizer or light main course.
Nutrition Facts
Calories |
1875 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.3 g | 140% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 661980 mg | 28782% | |
| Total Carbohydrate | 33.3 g | 12% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 16.2 g | ||
| Protein | 178.5 g | 357% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 425 mg | 33% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 3099 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
