Sardine Rillettes

Sardine Rillettes Recipe

Ingredients

2 cans sardines (drained of water or oil)

80g unsalted butter (softened at room temperature)

1 tablespoon finely chopped flat leaf parsley

1 teaspoon grated lemon zest

freshly ground black pepper

There are two ways you could make these sardine rillettes: using a food processor or good old elbow grease by mashing the ingredients with a fork.

1. Start with mixing the drained sardines with the grated lemon zest in the food processor (or mashing them with a fork in a bowl).

2. Add the softened butter and chopped parsley and mix (or mash with the fork) until all is blended nicely (but not pureed*, try to keep some texture). Season with pepper (and salt if you wish but I find the sardines are savoury enough on their own). Transfer the sardine rillettes in a small bowl, cover and chill in the fridge for 30 minutes/1 hour before serving.

Serve it with slices of fresh rustique baguette (even better toasted). It is better eaten on the day or up to one day after making it.

Note: * you could increase the amount of softened butter and puree the mixture to a fine consistency to make it a sardine butter.

Bon appétit!