This is a delightful no-cook recipe I adapted from Alain Ducasse, The sardine taste is gently mellowed by the butter and fromage frais and I added fresh herbs, shallots and lemon to lift the rich and creamy texture with a bit of crunchiness and citric bite. The result is gorgeously pleasing and refreshing. Use this omega 3 booster on toasted bread as a starter, for a snack, or for dinner with a salad.
Tartines with express canned sardine rillettes
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Recipe by: Adapted form rillettes by Alain Ducasse Busy:10 min, Total prep time: 10 min (plus 1 hour chilling time) Serves: about 12 tartines |
Chop the shallot and herbs finely.
Drain the canned sardines. Open each sardine and remove the central bone.
Cut the butter into small dice and, using a fork, mix with the sardines in a medium mixing bowl.
Add the fromage frais, mustard, herbs, lemon juice and shallots and mix thoroughly, pressing the cheese into the mixture with the back of the fork.
Add salt and pepper to taste.
Cover the bow tightly and place in the fridge for an hour or more to allow the mixture to thicken and the flavours to mix.
Serve on toasted bread.
These rillettes will keep well several days in the fridge.
Soften the butter by leaving it at room temperature or warming it up on low power in the microwave for a few seconds.
Chop the shallot and herbs finely.
Drain the canned sardines. Open each sardine and remove the central bone.
Cut the butter into small dice and, using a fork, mix with the sardines in a medium mixing bowl.
Add the fromage frais, mustard, herbs, lemon juice and shallots and mix thoroughly, pressing the cheese into the mixture with the back of the fork.
Add salt and pepper to taste.
Cover the bow tightly and place in the fridge for an hour or more to allow the mixture to thicken and the flavours to mix.
Serve on toasted bread.
These rillettes will keep well several days in the fridge.
Canned sardines are not expensive so invest in the best quality, this will make a huge difference in the taste of the rillettes. You can vary the herbs based on what you have available. If using strongly flavoured ones such as tarragon, reduce the quantities or mix with a milder herb as their taste can be overpowering. For a sharper version try adding half a chili, deseeded and chopped very finely.
Ingredients
100 g butter
2 small shallots
3 teaspoons chopped fresh herbs (I like to mix chervil for its light anise flavour and coriander, but parsley would also work well)
2 cans of sardines in olive oil (110 g / 75 g drained)
60 g fromage frais, light cream cheese or mild goats cheese
1 1/2 teaspoons mustard
Juice of half a lemon
Salt and pepper
100 g butter
2 small shallots
3 teaspoons chopped fresh herbs (I like to mix chervil for its light anise flavour and coriander, but parsley would also work well)
2 cans of sardines in olive oil (110 g / 75 g drained)
60 g fromage frais, light cream cheese or mild goats cheese
1 1/2 teaspoons mustard
Juice of half a lemon
Salt and pepper
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