sardines packed in olive oil, drained (3 3/4-ounce)
2 1/2 ounces
cream cheese or Neufchatel cheese
onion, minced, rinsed, and patted dry
scallions, white and light green parts only, halved lengthwise and thinly sliced
limes (or 1 lemon), juiced
minced fresh herbs (such as chives, cilantro, parsley and/or dill)
piment d’Espelette or cayenne
salt and freshly ground pepper, to taste
- You can use skinless, boneless sardine fillets. If you buy ones that have not been boned, use a paring knife to cut them open down the belly and back and separate the fish into 2 fillets. Lift away the bones and, if there is a little bit of tail still attached to the fish, cut it off.
- Put cream cheese in a medium bowl and, using a rubber spatula, work it until it is smooth. Add everything else except the sardines — holding back some of the lime or lemon juice until rillettes are blended — and mix with the spatula. Add sardines to the bowl, switch to a fork, and mash and stir sardines into the mixture. Taste for seasoning, adding more juice, salt and/or pepper, if you’d like.
- Scrape rillettes into a bowl and cover, pressing a piece of plastic wrap against the surface. Chill for at least 2 hours, or for as long as overnight.
- To serve: Offer the rillettes in a bowl surrounded by toasted country bread, crackers or Pringles, if you dare, or use it as a stuffing for cherry tomatoes, hard-boiled eggs, or piquillo or Peppadew peppers.
To store: Wrapped airtight, the rillettes will keep for up to 2 days; stir well before serving.
From www.foodily.com with permission. © 2010-2012 Foodily.com, Inc.
For more recipes go to