Sardine Rillettes (France)
A craveable spread made with sardines, cream cheese, lemon, parsley and spices. Spread it on crackers or slices of toasted baguette for a quick appetizer or light meal.
Equipment
- Normal Kitchen Utensils
Ingredients
- 3 4.25 oz. Cans Sardines in Oil Drained and Deboned (If They Aren't Already)
- 1 Tbsp Chopped Fresh Parsley About 6 Sprigs
- 2 Oz. Cream Cheese Softened
- 1 tsp Lemon Juice
- 1/4 tsp Cayenne Powder
- Salt and Pepper to Taste
Instructions
- Mix everything together with a fork, breaking up the sardines until they form a chunky paste. You can blitz the mixture in a blender instead of mashing it with a fork, but it is easy to overdo it.3 4.25 oz. Cans Sardines in Oil, 1 Tbsp Chopped Fresh Parsley, 2 Oz. Cream Cheese, 1 tsp Lemon Juice, 1/4 tsp Cayenne Powder
- Season with salt and pepper to taste. I usually start with no additional salt and 1/2 tsp of pepper. Consider adding a little extra lemon juice if you think it needs more zing.Salt and Pepper to Taste
- Chill at least two hours until completely chilled through. The contrast goes well with the slight heat of the cayenne.
- Serve on crackers or toasted baguette rounds. It goes well with cornichons (mini dill pickles).