Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sardine rillettes. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
This tasty spread is a delight for sharing during the French Apéro (pre-meal drinks & small bites) and makes the. Rillettes are essentially a coarse pâté. Using canned fish, canned sardines in this case, makes rillettes really easy and fast to make.
Sardine rillettes is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is fast, it tastes yummy. Sardine rillettes is something which I’ve loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sardine rillettes using 8 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Sardine rillettes:
- Get 1 can sardines in olive oil
- Prepare 25 g. chopped shallot
- Prepare 5 g sliced bird eye chilies
- Make ready 1 T Extra virgin olive oil
- Make ready 2 T clarified butter
- Get 15 g onion pickles
- Prepare 1 T lemon juice
- Prepare Cornichons for garnish
I gobbled half the jar, and still haven't got around to procuring the recipe from her. For the uninitiated, rillettes is a chunky rough pâté. The ingredients really balance out the fishy flavor, and turn a can of sardines into a tasty, gourmet meal on-the-go. Pair with quinoa and a side of spinach (preferably sauteed in olive oil with lemon) for a complete lunch or dinner.
Steps to make Sardine rillettes:
- Put sardine with oil in a big bowl and mash with fork
- In go the rest of the ingredients, then mix well. Use the handheld blender smoothing the rillettes
- Put the rillettes in a small bowl and chill in refrigerator for half and hour … voila! Grill some country bread and garnish with cornichons
Sardines can be replaced with any canned fish, including tuna, mackerel, pilchards and roe Capers : Use any finely chopped pickle in lieu, including pickled onion, beetroot, cabbage, gherkins or. The sardine rillettes won me over. Think of it as a pate that you can serve on crackers or toast. It's deliciously creamy with little bites of shallots and herbs and a nice briny flavor from the sardines. A little bit of lemon juice freshens everything up.
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