Terrine de Poisson ou Fruits de Mer
Fish or Seafood Terrine
Yes, with a tweak: ensure no breadcrumbs, flour, or starchy vegetables are used as binders or fillers. About 4g net carbs per serving, lower than 7 in 10 French dishes.
What it is
A savory molded dish made from ground fish or seafood, often bound with egg and cream, seasoned with herbs, and served cold. A light and flavorful appetizer.
Key ingredients
White fish (e.g., sole, cod), salmon, scallops, shrimp, heavy cream, eggs, fresh dill, lemon juice, salt, pepper.
How to make it keto
Ensure no breadcrumbs, flour, or starchy vegetables are used as binders or fillers. Request no accompanying sauces that might be sugary or carb-laden (e.g., cocktail sauce). Served with a simple lemon wedge.
Say this to the waiter (French)
Sans chapelure, farine ou légumes féculents comme liants, s'il vous plaît. Pas de sauces sucrées ou riches en glucides. Juste un quartier de citron, s'il vous plaît.
No breadcrumbs, flour, or starchy vegetables as binders. No sugary or carb-laden sauces. Just a lemon wedge, please.
Watch out for
Breadcrumbs or flour as binders, sugary sauces, starchy purees served alongside.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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