Once they have cooled to room temperature, put your sardines in your food processor along with the So what are “Rillettes”, exactly ? […] sardines “isn’t very traditional, but just as deliciously creamy and tasty.” Check out her Sardine and Cream Cheese Rillettes recipe. For more recipes, buy my cookbook: Rustic French Cooking Made Easy. I like to top each toast with a tangy cornichon (French-style gerkins) for a crunchy component, that cuts through the richness of this luscious spread. FYI, 7 oz is a little less than a cup! https://www.pardonyourfrench.com/sardine-and-cream-cheese-rillettes Sardines are a small fish that have a very low toxic load, just like wild salmon and herring. 2. You can serve this in many different ways. Cut off the head/tail too. So, I used our Vitamix. A soft and tasty home made pate, great on melba toast and served with salad. Obviously, given the title of this recipe, we fall in the “love them” camp. Ingredients. ), at room temperature If not using a food processor, stir the sardines in with a fork, lightly mashing them. The canned sardines and few ingredients sounded really intriguing so of course, I had to try. Salt and pepper. If you don't like heat, use the paprika. Fresh sardines, canned sardines, heck, I’ll even happily eat sardine sushi. We are almost back in our home after the flood so will have huge granite benches and can’t wait to start cooking properly again. Experiment with different veggies and find the flavor combinations you like best! Once cooled down, the fat acts a paste while the pork shreds give a chewy bite. ¼ cup (62g) cream cheese (31%M.F. My sourdough starter is busting to get out of the freezer and back to life too. Yummy. Making these rillettes with smocked sardines is lovely as well. 1 stick margarine (I use Earth Balance), softened and cut into large cubes. Sardine Rillettes can be made from canned sardines or cooked sardines and are usually spiked with spices and herbs. [yes, you can eat the bones of sardines; fresh or canned] Add the butter, mustard and lemon juice and continue to mash until they are all well combined. If you’re unacquainted with it, a “rillette” (pronounced “ree-yet”) in French is similar to a pâté, often made…, recipe let me know! Yummy. This recipe is adapted from one of my favorite cookbooks, Encyclopedia of World Cookery from 1958. Combine with the sardine mixture until smooth. Cayenne pepper or smoked paprika. Taste and adjust the seasoning if needed. This site uses Akismet to reduce spam. Read more here. ¼ lemon, juiced I layered spinach, pâté, red bell pepper and scallions on a cracker, dusted with paprika. Garnish with dill (optional) and serve. This is another super-simple recipe that you can use for a mid-afternoon snack or an appetizer before dinner. Needs to be refrigerated for at least 2 - 4 hours before serving. Say the word “sardines” around people and you get one of two reactions. Add salt and pepper to taste, be careful on the salt as the sardines and lemon already add a nice balance. Welcome to my site devoted to bringing authentic French flavors to your own kitchen. 4. You can use these to add some flavor to the fresh veggie garnishes. Oolala. lol. Can I adopt you? It can be made with any tinned oily fish, sardines are just my favourite, the mackeral was excellent too. I love smoked anything and the cream cheese with a smoke flavour sounds perfect. This website uses cookies to improve your experience & support our mission. For serving, spread about 1 tablespoon of rillettes on each baguettes slice, top with a cornichon, 4-5 pink peppercorns and a leaf of parsley. In a separate bowl, mash together the cream cheese and lemon juice until smooth. “Rustic French Cooking Made Easy” is available now! The difference is that “sardines” are whole sprats packed in oil or tomato sauce, whereas “anchovies” are sprat fillets in a spicy brine.) Leave a comment & let me know how you utilized this delicious dish! Garnishes are optional. Add lemon juice. I haven’t found many in-between-ers. Absolutely fantastic ! Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. The texture is smooth, with a satisfying chew, and is simply heavenly spread on crisp baguettes slices. Instructions Place first 3 ingredients in a bowl, mash with fork. You will then classically find them mixed with butter or olive oil – to provide that fat component that acts like a smooth binder. Keeps for 2 days in the refrigerator. Hi, I'm Audrey. Accept, Growing up in Brittany, on the Atlantic coast, sardines were a staple food – coming in fresh every morning from the harbor and sold at the local “poissonnier” (fish shop); in cans or in the form of the utterly popular sardine rillettes. My take on it, made with cream cheese, isn’t very traditional, but just as deliciously creamy and tasty. I hope you enjoy being back in your kitchen and baking sourdough breads! You should avoid farmed fish or large fish like tuna or swordfish – these tend to contain much higher levels of pollutants. ½ tsp salt [And, she’s a real French lady, born and raised in France, so if she says tinned sardines work […]. 1 tsp whole pink peppercorns (+extra for serving) Easy If using a food processor, add the sardines and pulse only a couple of times, just to break up the sardines into smaller chunks. Sardine Pâté. Either they love them… or they don’t. This small-batch recipe takes 10 minutes and 5 key ingredients, and with the impressive nutritional profile of sardines… This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. The recipe for the pate is gluten free so if you are so inclined simply substitute the baguette for … Our Favorite Videos Get Recipe » Growing up we always had several cans in the pantry. A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter. I just want to cook everything I couldn’t since earlier in the year. I love sardines, but unfortunately I … Pour into a bowl and let the experimenting begin! Learn how your comment data is processed. 1 green/spring onion, rough diced. ¼ tsp cayenne pepper https://cooking.nytimes.com/recipes/1017047-smoked-sardines-rillettes This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the perfect nutritious snack too. Notify me of follow-up comments by email. I’m drooling at the thought of this especially if the sardines are smoked! Holistic Health Coach|Nutrition & Wellness Fanatic|Entrepreneuress|Dancer|Yogi|World Traveler|Mom|Wife| Live an ageless life here: www.mishrakeller.com, All guides © 2020 their respective authors, Veggie garnishes: spinach, red pepper (optional), Cayenne pepper or smoked paprika (optional).

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