Golden Turkey, Cottage Cheese and Asparagus Terrine with Almond Crust and Roasted Pepper Sauce

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a small terrine or loaf pan with 1 teaspoon of the olive oil.

2. 2

   In a skillet over medium heat, warm another teaspoon of olive oil. Sauté the onion for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds more. Remove from the heat and let it cool slightly.

3. 3

   In a large bowl, mix the ground turkey, cottage cheese, beaten egg, 30 g almond flour, the sautéed onion and garlic, parsley, 1 teaspoon Dijon mustard, sweet paprika, dried oregano, salt, black pepper, and lemon juice until well combined.

4. 4

   Fold the chopped asparagus into the mixture and stir so it is evenly distributed.

5. 5

   Transfer the mixture to the prepared pan and smooth the top. Mix the remaining 20 g almond flour with the final teaspoon of olive oil and sprinkle it over the top to create a light crust.

6. 6

   Bake for 30 to 35 minutes at 200 °C / 400 °F, or until the terrine is firm, golden on top, and fully cooked in the center. Let it rest for 8 minutes before unmolding or slicing.

7. 7

   While the terrine bakes, make the sauce. Place the roasted red pepper, Greek yogurt, the remaining teaspoon of Dijon mustard, and an extra pinch of salt and black pepper in a blender or food processor. Blend until smooth and creamy.

8. 8

   Serve the terrine hot or warm in slices, with the roasted pepper sauce spooned over the top or on the side.